Sandwich & Food To Go News - Issue 161

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Sandwich food to go news INTERNATIONAL

www.sandwich.org.uk

ISSue 161 February 2016

Formerly 'International Sandwich & Snack News'

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INSIDE EDITOR SIMON AMBROSE t: 01291 636343 e: simon-ambrose@btconnect.com NEWS Page 20 - A quality sandwich bar selling sandwiches and food to go for just £1 an item has opened in classy and expensive Fitzrovia, London to a storm of publicity in national newspapers. At least another unit is now expected to open this year.

MARKET FOCUS Page 10 - A new consumer insight report, commissioned by leading food manufacturer Adelie Foods, has revealed a number of interesting facts on how UK consumers shop the growing FtG (Food to Go) category.

NEWS FOCUS Page 12 - There’s no stopping Greencore.

Its Food to Go division has outperformed the market with revenue growth of 8.9%, driven by net business wins and the roll out of new product lines.

ADVERTISING PAUL STEER t: 01291 636342 e: paul@jandmgroup.co.uk

SUBSCRIPTIONS t: 01291 636333 membership@sandwich.org.uk

PROFILES Page 14 - Costa has launched a new foodled concept, Costa Fresco, which aims to offer quality, fresh-baked food to customers for the first time

©Published by J&M Group.

Association House, 18c Moor Street, Chepstow, Monmouthshire NP16 5DB In association with The British Sandwich Association.

Page 52 - How did Caffè Nero manage to achieve a chain of some 600 stores, starting from an initial platform of five acquired coffee bars, a limited budget and very little expertise? Paul Ettinger, cofounder, explains all.

PHONE +44 (0) 1291 636338 FAX +44 (0) 1291 630402 WEB www.sandwich.org.uk EMAIL info@sandwich.org.uk

Page 64 - Tortilla, The UK’s largest takeaway and eat-in Mexican chain, is expanding rapidly with new outlets planned for Scotland and Dubai. Richard Morris, managing director, explains how its success has been achieved.

Paper used in the production of this publication is sourced from sustainable managed forests

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NEWS FOCUS

McDonald’s trials radical new paper cup recycling scheme McDonald’s UK has launched an innovative new trial recycling partnership with papermaker James Cropper as the two explore pioneering moves in sustainability and recycling.

The move could have wide implications for the food to go trade as a whole, with the plastic coating in paper cups proving a major obstacle to recycling efforts until now.

McDonald’s has introduced recycling stations in its restaurants to allow customers to separate the paper cups from other waste.

Paper cups are collected from McDonald’s and then baled by Simply Cups, the UK’s only paper cup recovery and recycling scheme, before being delivered to James Cropper for reprocessing.

Reclaimed fibre can then be used in everything from brochures and stationery to designer gift boxes.

The partnership will enable paper cups used in McDonald’s restaurants across the UK, every week, to be recycled at James Cropper’s state-of-the-art reclaimed fibre plant – turning previously nonrecyclable, plastic-coated paper cups into new paper products.

Helen McFarlane, sustainability consultant at McDonald’s UK, said: “Paper cups constitute about 30% of our packaging waste and this is a great opportunity to ensure that the quality fibre used in making those cups gets another life. We have recently started to introduce recycling stations in our restaurants to allow customers to separate paper cups, and we’re eager to see what this trial with

James Cropper and Simply Cups will look like, hopefully helping set up the infrastructure for others to use in future.”

Richard Burnett, market development manager at James Cropper, said: “It’s estimated that up to 2.5 billion paper cups are used in the UK every year. Most of these are currently not recycled as, being polyethylene-coated, they can’t be recycled amongst ordinary household waste.

“In addition, collecting used paper cups for recycling has been problematic due to the nature of their use – they’re used on the go and are often taken away from the place of purchase.

“The partnership with McDonald’s has been nearly two years in the making and signifies an important step towards recycling used paper cups and, ultimately, reducing waste going to landfill. By collaborating with McDonald’s, we’re working towards an effective

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scheme that can recoup as many used paper cups as possible, which can then go back into the supply chain.”

The trial recycling scheme – a UK first – has been rolled out across 150 of McDonald’s 1250 UK restaurants so far. Richard continued: “With the demand for eco-friendly products rising we’re seeing more and more clients interested in using reclaimed fibre as part of their paper requirements, in luxury shopping bags and company literature, for instance.

“This ground-breaking trial with McDonald’s demonstrates how organisations can work together to create a mutually beneficial, effective and sustainable supply chain.

Businesses can use ‘green’ processes and schemes to simultaneously minimise waste and utilise an otherwise waste material as a new product.”

The partnership with McDonald’s is just the start

of the journey to make widespread post-consumer paper cup recycling a reality.

The reclaimed fibre facility at James Cropper, which was opened by HM The Queen in 2013, uses a method which separates the paper from the plastic coating, and currently processes the equivalent of 10 million paper cups per week from the off cuts of paper cup manufacturers.

The process results in no wastage whatsoever – with 90 per cent of the cup waste being converted back into FSC® certified fibre for paper production and the remaining 10 per cent, which is plastic, being repurposed as garden furniture, for example.

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NEWS

Tesco plans to close London food to go trial shops in March Tesco is to close its two food-to-go trial stores in London in March. High rent and rates are thought to have played a part but Tesco also say that customers preferred the wider range of its Express and Metro stores.

It first opened a small store on Philpot Lane, in September 2014, featuring a tie-up with Fred’s Food Construction and this was followed by a smaller store on Villiers Lane, last March, with a partnership with Burrito Kitchen. Hot food featured heavily in both.

Tesco joins a number of other multiple retailers in ditching food to go concepts launched in London over the years. Sainsbury’s Fresh Kitchen trial never got beyond a single site in 2011

and M&S opened an abortive food to go concept in Baker Street called ‘Food On The Move’ the following year.

A Tesco spokesman said: “We’re always looking for opportunities to improve our convenience offering in London which is why we trialled two food to go concept stores. “ As part of the trial, our customers told us they prefer the wider range of products offered in our Express and Metro stores. Closing these stores was a difficult decision and we will of course do everything we can to find alternative roles within Tesco.”

The 1,000 sq ft store was aimed at City workers with 100 different sandwich options, as well as breakfast

pastries, pre-packed sushi, soups, snacks and ready meals. The stores featured new ‘Slimline’ checkouts, which used less space than traditional units and were ‘contactless’.

The second store was designed to be “more upmarket” and attempted to copy Pret’s café culture with “exposed brick and softer lighting”, the supermarket said at the time.

BSA launches new logo incorporating Food To Go THE British Sandwich Association has launched a new logo in recognition of its increasing role in representing the wide Food To Go sector.

Although sandwiches will remain at the heart of the organization, the move recognizes the increasingly wide portfolio of foods being consumed on the move and the expansion of the market into other day parts than lunch.

“It is important that the Association fully reflects the interests of its members,” says the Association’s Director Jim Winship. “With so many

of our members dealing with an ever widening range of Food To Go products, we felt that we could better represent their interests by widening our role to encompass these sectors.

“Nevertheless, sandwiches will remain our major focus as they represent the lion’s share of the sector and are continuing to grow in popularity.”

The new BSA logo will be phased in over the year.

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AROUND THE TRADE

EIPC announces seven-year beverage contract for Subway SUBWAY’S purchasing arm, the European Independent Purchasing Company Ltd. (EIPC), has awarded PepsiCo and Britvic a seven-year beverage contract to supply Subway stores throughout Great Britain, following a competitive tender process.

Customers are now able to choose from a range of PepsiCo branded chilled drinks, including low sugar and non-carbonated varieties, sold through new cooler cabinets.

Subway stores in the Republic of Ireland and Northern Ireland already have a beverage contract in place

with Britvic PepsiCo. The new deal brings a number of substantial benefits, including; overall reduction in costs; broader product range,

and significant savings on energy costs - as a result of the introduction of new touch screen technology in stores.

Mark Elwell, GM PepsiCo

Campden BRI opens new consumer test centre Campden BRI has opened a new dedicated, state-of-the-art consumer test centre in Leamington Spa. It will support innovation and insights into new product development and provide quantitative and qualitative consumer research on food and drink products.

This will include concept development, prototype assessment and final product evaluation, including product benchmarking.

The new centre includes product preparation facilities, meeting/briefing areas and two studios, each with a viewing facility and break out room designed specifically for qualitative research, including focus groups and in-depth interviews.

Peter Burgess, Head of Consumer and Sensory Sciences at Campden BRI, said: “Opening this new regional test centre demonstrates our commitment to further enhancing our consumer and sensory science offering.

“We work with some of the world’s biggest brands and retailers

in the food and drink industry, and this new regional centre provides us with a world-class facility offering even greater capacity and flexibility to ensure that we can meet their needs both now and in the future.”

The new facility complements the company’s leading edge sensory and consumer facilities at its headquarters in Gloucestershire and at the site of its brewing division in Nutfield, Surrey.

Campden BRI (www.campdenbri.co.uk) provides technical, legislative and scientific support and research to the food and drinks industry worldwide – with a comprehensive “farm to fork” range of services covering agri-food production, analysis and testing, processing and manufacturing, safety, training and technical information services.

Members and clients benefit from industry-leading facilities for analysis, product and process development, and sensory and consumer studies, which include a specialist brewing and wine division.

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Beverages UK Franchise, said: “This partnership between PepsiCo, Britvic and the Subway brand is a natural fit.

We see significant opportunities to leverage the PepsiCo and Britvic portfolios in ways that benefit all companies through a focus on our fast growing Pepsi Max TM, exciting new dispense equipment, new innovations, unique customer engagement programmes, and powerful brand activations tied to entertainment and sports.”

EIPC procures Subway’s food, packaging, equipment, utilities and services for over 4,500 stores across Europe.

Pret A Manger second in FSA ‘5 Hygiene Ratings’ survey The FSA has revealed that of the largest twenty food chains, Wetherspoons and Pret a Manger had the highest proportion of 5 hygiene ratings (93.1%).

Greggs came in at 7th with 89%, but this was across its tested estate of 1131 outlets, which perhaps ranks as a more outstanding achievement.

Subway was 14th with 1103 outlets and a total of 77.7%.

The data was released by the FSA to “celebrate the success of its Food Hygiene Rating Scheme, which was launched five years ago.

Catriona Stewart, FSA lead for the Food Hygiene Ratings Scheme, said: “Our latest data shows how seriously high street chains take food hygiene. We want to build on the success of the scheme over its first five years and reduce consumer risk even further by encouraging people to ‘look before they book.

“Telling people about hygiene standards in food outlets in a way that is clear and easy to understand has made a real difference. We’ve seen standards improve and more and more businesses are able to show their customers that they take food hygiene seriously.”

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AROUND THE TRADE

On A Roll remains committed to its local supplier policy SANDWICH manufacturer On A Roll is sticking to its policy of dealing purely with local suppliers, despite moving into a factory that will treble the size of the business.

The firm has recently moved into its 35,000 sq ft unit close to its previous home and has almost seven million sandwiches rolling off the production line on an annual basis.

Managing Director James Stoddart says: “It could be cheaper and perhaps more convenient for us if we got involved with suppliers from elsewhere in the UK. “But we have worked with the likes of QFS and Morgan’s Bakery here in Middlesbrough since day one, and despite the fact we have enjoyed growth, that is not something we intend to move away from.

“Over the years, we have built up excellent relationships with local suppliers. It is very personal, you know exactly who you are dealing with and

you place a trust in them to get the best deal they possibly can for you.

“Each supplier has its own specialist market, they are continually monitoring costs and keeping us up to

date with what is going on.

“It is something I feel very strongly about, and I also feel it is vitally important to keep local money within the local economy.”

Nuttall’s invests £250,000 in new Foodservice Innovation Centre NUTTALL’S has invested over £250K in a new Foodservice Innovation Centre in Leicestershire, for businesses looking to meet demand for hot food-to-go solutions using Nuttall’s award-winning Flexeserve Zone energy-saving hot food display cabinet.

With clients including Costa, Sainsbury’s, Dunkin’ Donuts, Asda, Pret a Manger, Greggs and Crussh, the service builds on Nuttall’s reputation as a leading manufacturer of food display equipment merchandising solutions and innovative counter systems.

Led by Nuttall’s development chef, Warwick Wakefield, the centre features the latest

technology to aid new food product development with a specialist in-house culinary team delivering services around food processes, food cooking and preparation, packaging and display. The team offers solutions from everything on sourcing the best

ingredients to choosing the right packaging, with the chance to compare an array of different solutions.

Warwick said: “Consumers are eating out more often and choosing self-service food as a fast, convenient and affordable solution. This is an

attractive proposition for operators as it requires less overhead to manage the offer. Competition is tough and operators have to stay ahead of the game, delivering ongoing innovation to meet growing consumer expectations.

This can mean operators holding a variety of hot food items within optimum conditions not just for one hour, but for up to four hours within the Flexeserve Zone, which is no mean feat.

“The centre taps into our vast technical and commercial expertise to take a hot food idea from concept development to reality or improve on an existing product range and process.”

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NEWS

Strategic acquisition creates Compleat Food Network A new force in wholesale distribution has emerged in 2016, with the purchase of Food Network Ltd by innovative UK business Compleat Ltd, and the formation of a new, expanded business and commercial offering.

The new company, Compleat Food Network Ltd, aims to build upon the synergies and strengths of both former businesses to offer a full circle of effective sourcing, wholesale storage and distribution.

The market efficiencies of the move allows Compleat Food Network to directly service a deeper range of customer and product requirements, and to compete with the larger networks “in a more commercially meaningful manner”.

Berkshire-based Compleat has a pedigree for innovative, forward thinking approaches to both product delivery and customer experience, and the new business will look to consolidate its position as one of the most cost effective and reliable suppliers of high quality food and

ingredients to domestic and international markets, it says.

Both companies had achieved BRC accreditation prior to the acquisition, ensuring that all aspects of the commercial process will continue to conform to the highest standards of quality, traceability and service.

Compleat Ltd is also Red Tractor certified and a member of Sedex.

With a turnover in excess of £30m, the new business also delivers an expanded product offering, supplied and shipped direct from producer to customer, enabling reliability, significant cost efficiencies and professional delivery. From a portfolio of flavoured and plain hand-pulled sandwich meats, to new ranges of Quinoa and other innovative products

Greggs sales growth slows over Christmas period GREGGS sales growth slowed over the Christmas period with a drop in visitor numbers to the High Street.

The chain, which operates nearly 1,700 outlets, said like-for-like sales growth in its company-managed shops during its fourth quarter slowed to 2.3%, compared to 4.7% across the year to 3 January.

The company blamed the weaker figures on stronger comparatives and the impact of weaker footfall in some shopping locations.

Sales over the

Christmas period were said to be in line with the overall trend for the fourth quarter. Greggs said that sales growth has been strong in sandwiches and drinks, including its 'Balanced Choice' range of salads and 'no added sugar' drinks, reflecting the consumer shift to healthier options.

Meanwhile, the group said it was adding flat whites to the coffee menu early this year and planned to improve its mocha range. The company will also be launching a gluten-free range, alongside a number of other new lines.

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from Peru and South America, Compleat Food Network `”has an extraordinary breadth and diversity of product base, all shipped direct and stored in the UK”, it says.

Commenting on the acquisition, and the creation of Compleat Food Network, Managing Director Tim Scarborough said: “Delivering high quality products and service in an honest, cost effective manner has always been central to our undertaking at Compleat, and the creation of Compleat Food Network allows us to capitalise on existing strengths and develop what we believe is a unique proposition to the food manufacturing and service industries. Our ability to go the extra mile on behalf of our customers has been greatly enhanced by the move, and we look forward to many exciting new developments in 2016.”

Mark O’Connell has transferred from Food Network Ltd to become Operations Manager at Compleat Food Network Ltd.

Meadow Cheese and The Cheese Warehouse merge Ornua companies Meadow Cheese and The Cheese Warehouse have merged from January under the new divisional name of Ornua Ingredients UK. The company aims to focus on being a leading supplier of cheese and dairy ingredient solutions to the food manufacturing and foodservice sectors.

It is being headed by Chief Executive Dr Aidan Wilson, previously Managing Director of The Cheese Warehouse, with Michael Harte, currently Meadow Cheese’s MD, as Managing Director.

Ornua says the merger will create a business with the “necessary scale and complementary capabilities to provide customers with a comprehensive range of quality products, category insight, greater NPD and innovation, and enhanced levels of customer service and support.”

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MARKET FOCUS

New Adelie Report Reveals UK ‘Food to Go’ Consumer Buying Habits A

new consumer insight report, commissioned by leading food manufacturer Adelie Foods, has revealed a number of interesting facts on how UK consumers shop the growing FtG (Food to Go) category.

The two-part study, which looked at FtG sales in the coffee shop and retail sectors was completed in October 2015 and had over 500 and 1,600 correspondents respectively.

What emerges particularly clearly is that consumers’ love of eating on the hoof shows no sign of abating. As Adelie’s UK Head of Marketing, John Want explains: “Not only are consumers eating more FtG products, they’re also spending more on their purchases. Around 44% amongst our sample panel bought FtG products on a weekly basis, with 34% of correspondents buying 2 – 3 times a week.

“However, it’s not just the frequency of purchase that’s on the increase, it’s also the amount of money we spend.

On average, people are spending £3.81 per visit, which is up by 23p on 2014 figures and represents a YoY increase of 6.4%- a substantial increase, given it is against a backdrop of zero food inflation.

“There are some interesting variances between age, location and gender, with 25 – 44 year olds more likely to be buying FtG products 4 + times per week; males are even more likely to buy this frequently and not surprisingly 24% of people in London are buying on a daily basis, most likely driven by the number of available outlets and higher spending power of capital’s residents.

“Lunch is still the most popular

eating daypart for FtG purchases (89%). However, breakfast is increasing in popularity, especially with consumers aged 44 years and below, and snacking between meal times is also significantly higher than in 2014 and now represents 46% of purchases.”

The two key driving factors behind consumer purchases of FtG products are value for money (76%) and something that tastes good (75%). Meal deals also affect buying decisions with 43% of consumers basing their decision to buy on variety on offer within the deal. This is a particularly important factor for those buying more frequently.

The number of Impulse purchases is also on the increase, as John Want explains: “We’re seeing more and more people making on the spot decisions, instore, on what they’re going to buy, and this is reflected across both the retail and coffee shop sectors.

“On average, consumers regularly visit three stores for their FtG purchases, which is still dominated by the multiples, with Tesco leading the way closely followed by Sainsbury’s and ASDA. “However, all of these outlets are down on 2014 figures with only Greggs, which is still the UK’s favourite store, showing positive growth of + 5%.

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“Coffee shops are also increasingly being seen as a key destination for more missions (including ‘me time’, catching up with friends and working out of the office) with sandwich shops and fast food losing ground; this is a sign that savoury food is slowly gaining more ground and seen as a key offering.

“There’s no doubt that the FtG category will continue to show strong growth over the coming years, and the way we as consumers shop this sector will have an impact on the success or not of the various outlets.

“Technology will be key - the convenience that using smart devices affords consumers in how they search for outlets, products or indeed pay for goods will mean major changes to the way companies currently operate.

“A great example of this is the growing popularity of Starbuck’s integrated app, which is locking in the consumer with an easy to use and convenient method of accruing loyalty awards and paying for purchases.”

Adelie Foods supplies the retail, coffee shop, contract catering and travel sectors with a wide range of high quality branded and private label sandwiches, salads and snack foods and owns the UK’s number one Food to Go brand URBAN eat.

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NEWS FOCUS

Greencore plans a further food to go Northampton production unit for 2017 There’s no stopping Greencore. Its Food to Go division has outperformed the market with revenue growth of 8.9%, driven by net business wins and the roll out of new product lines. Now there’s a new manufacturing unit in the pipeline for the Northampton site in 2017, and in the U.S., a new manufacturing and Innovation Centre underway

F

ast-expanding Greencore is to build an additional manufacturing unit at its Northampton manufacturing centre because of stronger than expected projected volumes.

The new £12m unit, expected to come on stream in the second quarter of 2017, will bring new, “technically distinct, food to go competencies and products to the campus”.

This is in addition to the building of the extension of the sandwich facility in Northampton, commissioned last year (2015), and the construction of a new production facility (“Unit D”) adjacent to the existing site, which is already well advanced and due to be in production early this year.

The news comes with a small

downside. The overall economic impact of the enhanced production “footprint” at Northampton will lead to a “modest delay” in the transfer of certain products, says Greencore.

But the growth trajectory in core sandwich volumes at Northampton, alongside good commercial momentum across other parts of its Food to Go division, will fully compensate for this delay, it says “Current sandwich volumes and growth trends at Northampton are strong. This positive trajectory, together with the recent award of specific incremental new business, has taken the projected future volumes at Northampton above the levels anticipated in our May 2014 announcement,” says Patrick Coveney,

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chief executive officer.

Looking in detail at the contribution of its UK Food to Go division, which represents more than 40% of Group revenue and comprises sandwiches, sushi and salads.

The Food to Go division outperformed the market with revenue growth of 8.9%. This was driven principally by net business wins and the associated roll out of new product lines.

The sandwich category and the broader chilled food to go market (sandwiches, snack salads and sushi) exhibited good growth in FY15 with the sandwich market 4.1% ahead and chilled food to go ahead by 4.9%.

This was noteworthy, says the company, given the particularly strong

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NEWS FOCUS market in FY14 (when chilled food to go grew by 9.5%). Unit volume growth in sandwiches was modestly higher than value growth at 4.6% given overall net price deflation in food and as mainstream products exhibited stronger growth than premium lines.

U.S. expansion In the U.S., the division is focused on food to go products supplied predominantly to the faster growing convenience and small store channels, including the coffee shop market. It represents approximately 15% of Group revenue.

Reported revenue grew by 28.0% versus the prior year. On a like for like basis, revenue was 15.4% higher than the previous year. Product exits, principally in potato salads and sushi, are estimated by Greencore to have reduced the like for like sales growth rate by around eight percentage points.

Underlying growth was driven by the continued roll out of new products with key customers and the base business growth rate in both coffee shops and the convenience market.

The year also saw significant investment and change in the US business. Following an extension of the Jacksonville facility last year, the business began the roll out of breakfast sandwich products for a key customer in autumn 2014. Initial demand was significantly higher than anticipated resulting in supply chain disruption.

This was stabilised by the late spring and orders and shipments are now in line with plan.

The business completed the construction of a new production facility in Quonset, Rhode Island, in March. In April, production was transferred from the Newburyport facility to Rhode Island and in the final quarter in 2015, the business started a phased transition of production from the Brockton facility to Rhode Island.

In ramping up production capability in Rhode Island, the business experienced greater levels of labour turnover, materials waste and related operating cost than expected. The Newburyport facility closed in April and the Brockton facility was closed subsequent to the year end. The business incurred a previously announced exceptional charge.

In November 2014, the Group announced that it was acquiring the

rights to a supply contract with a key customer in Washington state.

It will open a manufacturing facility and Innovation Centre early this year (2016) in Des Moines, WA near the Port of Seattle, where it will develop the majority of its U.S. R&D. “We are looking forward to opening our newest food manufacturing facility in Des Moines in early 2016. This site will be unique for us because it will also house an Innovation Center where we’ll conduct most of the research and development work for the US market,” said Richard McGowan, Project Manager for Greencore.

Plans for the new manufacturing and Innovation Center/Research & Development facility include 350 jobs that will be relocated from a smaller

facility, as well as the addition of 50 new jobs in 2016.

Patrick Coveney added: “Greencore has had another strong year and our clear food to go led strategy has continued to drive growth in both the UK and US markets. We delivered 6% like for like revenue growth in Convenience Foods, 11% Group operating profit growth and our fifth consecutive year of double digit growth in adjusted EPS. “We increased our investment in major capacity and capability improvement projects during the year, in each case underpinned by long term customer relationships. Our strategy, momentum and pipeline of opportunities leave us well placed to deliver further progress in FY16 and beyond.”

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Costa launches

food-led new concept

Costa has launched a new food-led concept, Costa Fresco, which aims to offer quality, fresh-baked food to customers for the first time

Fresco

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PROFILE

I

t should have come as no surprise. For some time now, it’s become obvious that the route for the future for coffee operators is to offer excellence in both coffee and food.

Harris & Hoole as a coffee operator were one of the first to go down that route and really build up their food offer, recruiting a number of SSP’s top food and operational execs in the process a few years back.

Starbucks went part of the way when it announced trials of a new food partnership with POD which extended to six stores two years ago.

Now in a new development, Costa has made its intentions clear of offering quality coffee and quality food by going ‘the whole hog’, opening a trial food-led concept store, Costa Fresco, in Tottenham Court Road, London.

The specially designed store environment, exclusive to Costa, features designated zones for relaxing and a new way of presenting freshly baked food.

Specially trained staff are on hand to advise, bake and serve the new menu of oven-fresh food, along with its barista made coffee.

The new menu features handcrafted filled twisted ciabattas such as Chicken & Bacon Caesar, deep filled toasties such as British Chicken, Maple Cured Bacon & Mature Cheddar, and pastries, warm cookies and fresh fruit juices, all using quality ingredients.

Menu options also include a Rustico Dry Cured Ham and Mature Cheddar Flatbread, Roasted Pork Belly with Caramelised Braeburn Apple and Onion Ciabatta and Citrus Chelsea Buns.

Carol Welch, Costa’s Global Brand and Innovation Director, describes the new store as “a fusion of London’s handcrafted bakeries brought to life by our heritage, Italian passion and gusto for vibrant ingredients and genuinely good food.

“We really want to bring something different to the food market in London.

The store will be similar to the traditional Costa stores, but will have much more of a food focus. All pastries, cakes and bread will be baked on site – our customers are telling us they want more, good quality food”.

Costa’s customers tend to buy a snack with their coffee almost as an afterthought, she added. The new store on Tottenham Court Road will encourage people to come in for food as well as coffee.

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PROFILE

She added: “The opening of Costa Fresco is a reflection of exciting things to come from Costa. We are committed to continuing to innovate and delight our customers with what they want – quality food, alongside irresistible coffee in a warm, welcoming environment.”

The Costa Fresco concept is also said to be inspired by the founder Costa brothers’ Italian passion and respect for tasty handcrafted food and in that sense is returning to its roots. When Sergio and Bruno opened their first store in London, over forty years ago, they used to offer their customers freshly baked pastries each morning with their famous Mocha Italia blend, which Costa still serves today.

The opening represents a collaborative project between consultancy Caulder Moore, who completed the interiors for the new store, while ‘Our Design Agency’ created the branding, including signage, wall art, digital menu boards, packaging, print collateral, and an online brand film.

Brand design features have been used that aim to “distinguish” Costa Fresco from other Costa stores, while maintaining “familiarity” and “cohesion”, says Our Design Agency.

The brand’s well-known burgundy colour provides a coffee anchor, and the subtle use of Costa’s iconic wave pattern provides cohesion and familiarity around the restaurant for customers, it says.

New sub-brand elements have been introduced to distinguish Costa Fresco and bring real food credentials to the identity. They include a fresh colour palette, a handwritten typeface suggestive of the laid-back style of the

food, and new style of rustic photography, evident in digital menu boards and promotional material.

Importantly, the distinctive tone of voice and messaging throughout the store celebrates quality food with Costa’s characteristic warmth, it adds. Costa Fresco’s signature product inspired by Italian flatbread, and named The Rustico, for example, is signed off with a fun call to action, “enjoy the flatter ciabatta.”

Ian Caulder, creative director at Caulder Moore, says: “We wanted our design to bring a natural, almost homely quality so that Costa Fresco has a different look and feel to the coffee shops, but is still in-keeping with the Costa brand values. The new store is lighter and brighter to hero the extended menu, but retains Costa’s warm and welcoming appeal.”

It has been complemented with an

16 February 2016 SANDWICH & FOOD TO GO NEWS

aqua blue shade, which also features across branding, interiors and staff uniforms.

The interior also features “rustic photography”, says the consultancy, alongside digital menu boards, food display tables, low-hanging lighting and an open-plan kitchen area which allows customers to watch their coffee being made.

Alongside traditional seating, the café incorporates breakfast bar tables, with chairs reflecting the red and blue colour palette of the branding. Back walls are made of brick and metal panelling.

Sarah Westwood, strategy director at Our Design Agency, says the consultancy considered a “complete sub-brand identity” for the project.

She says: “Be it a carry bag, a piece of wall art or a napkin, we viewed every touch point as an opportunity to express Costa Fresco’s genuine personality.”

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TECHNOLOGY

Greggs embarks on business transformation programme G reggs has embarked on the first two phases of a business transformation management programme, enabling the company to compete more effectively. Benefits will range across a number of areas of its business including customer service, training, core finance, procurement and portfolio and project management solutions.

Supplier Keytree has now implemented Greggs’ Customer Interaction Centre as the first major use of the core technology, allowing the business to handle calls and daily enquiries, more effectively. Other deployments include the successful delivery of cloud-based Learning and Development solutions through SuccessFactors, which will provide almost 20,000 employees at Greggs with easy access to its dedicated training and learning programme.

The programme is built on SAP HANA, an in-memory platform that combines a database with advanced data processing, application services, and flexible data integration services.

Full rollout of the new training platform will be available to all employees over the next 18 months.

Keytree is also implementing Source to Contract requirements using Ariba solutions, which will see the business manage 4,500 suppliers across its operations, once the project goes live later this year.

James Holmes, Programme Manager for SAP Transformation at Greggs, said: “The work with Keytree has only been running for nine months as part of our longer term IT investment programme, but we have made a good start and are encouraged by the early results we are seeing these projects deliver.

“With our planned growth in the UK, it was important that we chose the right technology partner to help us plan and execute these projects successfully.

As well as a strong track record of successful project delivery, Keytree has the right cultural fit to help us achieve our goals”.

Tim Kyle, Managing Director, Keytree, said, “Our team is excited to

be working with Greggs to help achieve their business goals through such a strategic technology implementation.

The project team is focused on shifting the business systems from multiple legacy systems to a more simplified, centralised operation.

“With a track record of implementations across the SAP stack, Keytree will use SAP HANA to configure core finance, procurement and portfolio and project management solutions, as the next phase of the business transformation project for Greggs.”

Le Pain Quotidien completes its EPoS upgrade LE PAIN Quotidien, which includes Belgian-style open sandwiches on its menu, is in the final stage of a 3-year project to roll out Aures Technologies’ latest PC-based EPoS terminals across all of its 24 London stores.

The core of the business is retail bakery, offering artisan breads, baguettes, sandwiches and salads, and patisserie and savouries made using organic flour and wholesome ingredients. Le Pain Quotidien also serves its boulangerie fare and a range of homemade dishes, inspired by the owner’s roots in Franco-Belgian cuisine, as either ‘take-out’ or ‘dine-in’.

The company is looking to expand its estate and is also evolving its proposition.

Explains Head of IT Robert Brown: “Bakery and a communal table remain at the heart of what we do, but our stores are now staying open later (from 7am to 11pm).

We also have alcohol licences,

18 February 2016 SANDWICH & FOOD TO GO NEWS

which enable our stores to put to more focus on their hot food menu and operate as wine bars.”

In late 2012, J2 Retail Systems (now incorporated within AURES Technologies) was selected as Le Pain Quotidien’s hardware partner.

A phased rollout of new EPoS

terminals then commenced, using the J2 630, replacing a mix of older EPoS and cash registers in use across the stores.

The J2 625, the latest model in the J2 600 series, has already built a reputation for high performance and reliability. Whilst using an identical casing to the J2 630, the J2 625 comes with a new Intel Dual Core Atom 1.86GHz D2550 Cedarview processor to provide the longest product life possible.

This combines a higher speed with lower power consumption than other Atom processors available from Intel at a similar price point.

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PROFILE

Caffix: London’s £1

sandwich

revolution Jo Kaye has opened a quality sandwich bar selling half-sandwiches and food to go for just £1 an item in classy and expensive Fitzrovia, London to a storm of publicity in national newspapers. But, as he explained to Simon Ambrose, while price is important, the biggest attraction is the mix and match option which customers really love

F

ree PR is worth its weight in gold to a new sandwich bar owner. It puts the place on the map and brings customers in to see what the fuss is all about, and hopefully come back for more.

For most it’s a few paragraphs and a picture in the local paper. So exposure in the national press to hundreds of thousands of potential customers is something most can only dream about!

But that’s exactly what Caffix, London’s new sandwich and coffee bar phenomenon, achieved six months ago when they threw open the doors in Newman Street, Fitzrovia for the first time: a story so novel that it featured in The Guardian, Daily Mail, Time Out, the BBC and many others. New punters are still coming because of it and many of the early birds are now regulars.

So, why all the fuss? In a nutshell, all the food is £1! That’s right – just £1. Now I can guarantee that, like

me, you’re probably thinking the food must be the worst of the worst at that sort of price. We certainly saw a few outlets of that kind springing up at the start of the 2007 recession and they’re long gone, thankfully.

In fact, amazingly, we’re talking quality product here, not some sandwich version of Poundland.

Before you get too excited, let me say quickly at this point that the sandwiches and baguettes are sold in half portions and they also have items such as small pots of quinoa, falafel and houmous and bean salads, but there’s still a price saving of around a third on the numerous competitors that throng the area.

Perhaps the biggest attraction, however, is that customers can mix and match to their heart’s content, and that’s what makes me think that owner Jo Kaye is really onto something here. He calls it ‘the £1 revolution’ on his web site, and it’s not an unreasonable statement.

If customers are torn between a

20 February 2016 SANDWICH & FOOD TO GO NEWS

mozzarella and pesto baguette or a chicken and avocado sandwich or even a salad they can get both, without breaking the bank. They can also have quality pastries and cakes, which they bake mostly on-site – there are lines such as flourless muffins, made with almond and polenta, and home made banana bread, nearly all for £1. Even the baguettes are baked-off on site! They only outsource lines such as the hummus and falafel.

On the drinks front there’s freshly squeezed or pressed juices, a selection of quality Italian roasted coffee made from Brazil Santos beans, hot chocolate and they even make their own tea bags.

Six months in, Jo is still tweaking the model to completely understand the elements of seasonality and ebbs and flows during the week, but he’s already confident enough to say that he expects to open another couple of sites this year.

This was very much part of the

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PROFILE

plan, which was carefully worked out and tested for a couple of years before opening – he also owns Bites Coffee House in Finchley. To achieve the sort of volumes he needs to keep the prices down, the model has to be run as a multi-site operation.

“The business is basically all about small margins and high volumes,” he told me as he took a break from serving at the end of a very busy lunch-time rush. “The plan right from the start has been to open more stores - you can’t survive on one, unless you’re using family as staff to keep costs down.

“We are still seeing how we can tweak the model and maximize it as much as possible and build a template for the new units. But I have to say I am very excited about the way the business has gone so far.

“Most of the model for this shop is based on my existing coffee shop and just tweaked. We looked at the market place and thought if we want to expand, how can we do it with such a lot of competition from coffee and sandwich shops out there? We knew we needed to be quite unique or amazing and also have a lot of luck and have the right location.

“So we decided to modify our

model to a fixed price concept of a £1 and build it from there. The cakes are two thirds of the size we sell at the Finchley shop. The sandwiches are half the size but add two of these together and they are still two thirds of the price of a chicken and avocado sandwich at Pret or anywhere else.

“But I actually don’t think the attraction is about customers looking for cheaper prices necessarily – this is an affluent area after all. What they like is the fact that they can mix and

match and build up a lunch quite differently to anyone else, and at a lower price.

“We’re certainly hoping and planning to open at least one more this year. The reaction has been amazing. I’ve already had a lot of people asking me for help and advice and offering franchising opportunities all over the world - it’s been quite incredible.

“For me it brings a lot of possibilities for the future. But I need to understand the business more first.

Six months is not really long enough – we need around 18 months trading first to encounter all the variations.”

So how is he able to keep the prices down and the quality up? It is possible to buy at reasonable prices, he says, and it helps to have another coffee shop. “But I can tell you I use the same suppliers as anyone else on the high street, including the big names, and the products are identical or similar.”

Offering a limited number of lines is obviously crucial, but so is the shop’s EPoS system, which is very much at the heart of the operation.

“Without a proper inventory system we would never have been able to set this place up. We need to know exactly what we are selling and what our margins are. That is probably the secret of the business.

“We can see exactly how much of each product is selling at various times of the day; what’s good and what isn’t and what we need to change. It may be that a yoghurt pot sells well in the morning but not at lunchtime.

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PROFILE

“When we started our first coffee shop we had a traditional cash register. It was fine initially, but as our sales started to grow we had to register for VAT and we then needed to have two price points because of eat in and takeaway, so all the buttons doubled. Physically the system couldn’t cope and it started becoming a nightmare.

“Of course EPoS is expensive initially but one thing I have learned is that you can always negotiate, and our supplier (Centegra) really helped us out at the beginning with an affordable monthly cost and now we have three tills here.”

They also use the Butterware ordering system –based on customers pre-ordering and pre-paying.

In spite of the large numbers, lunchtime customers are served remarkably quickly – Jo reckons that purchases are made and paid for in around 45 seconds – when customers know what they’re buying.

But you have to take risks – if you don’t, you tend to get left behind and become outdated, especially in London.”

With the concept honed, probably the most difficult task was finding a site, which actually took around 12 months. There’s been recent talk of a more favourable property environment for independents, with landlords responding to customer demand for more interesting alternatives to ubiquitous chain propositions, but it’s not something he agrees with.

“It wasn’t easy; we almost gave up at one point, but I would have to say that I don’t think it’s an easier

Risky business Opening a new sandwich bar business is always a big risk at the best of times and can be a quick way of losing a lot of money without the right kind of research.

How confident was he about opening such a radical new concept?

“It was certainly taking a risk. We tried to temper it by coming to a central location with a high footfall. I also knew there would be excitement about it, although the amount of exposure we received was amazing.

22 February 2016 SANDWICH & FOOD TO GO NEWS

environment for independents to open in now at all. It’s understandable: the big chains are prepared to pay top dollar, landlords want to maximize their returns and everything gets pushed up as a result.

The trouble is that people like us suffer as a result.”

The tweaking and modifications continue. A few months- ago they introduced a hot food range including jacket potatoes (“I’ve been really surprised at what a good seller they have been”), and also pasta pots, which are selling nicely as well.

“People can’t believe that you can buy hot food for around £2-3, which you would pay £4.50 for anywhere else. Look at that over a week and that’s quite a saving.”

There are also nuances in trading which EPoS is helping them to understand. “Friday is the lightest day, so we need to make less food.

It’s difficult to know quite how much fresh food to make at times because we make everything in large batches.”

The morning day part is also something they are trying to grow.

“More and more operators are moving into hot food like scrambled eggs and it’s something we’re working on in terms of providing fixed price points. It’s proving difficult to do because of things like providing hot cabinets which are very expensive.

We’ve been testing how we can hold it in a bain marie but it dries out straight away. But we’ll get there in the end.”

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OPINION

A gluten-free future?

James Stoddart, Managing Director of On A Roll Sandwich Company Ltd, wonders if we are on the way to a gluten-free future?

A

couple of years ago if I had asked a room full of people how many of them ate gluten-free, they would probably have no idea what I was talking about.

Today however, I bet people would raise their hands - or even look guilty because they don’t.

Why have we suddenly begun to fear gluten though? Are there real health benefits for the gluten-free forager, or is this just another food fashion statement which will pass and quickly be forgotten about?

The diet has quickly gone mainstream and this can only be down to the ‘celebrity effect’. Years ago, gluten-free products were only available on prescription for coeliacs or those with severe gluten intolerances.

Thanks to the likes of Gwyneth Paltrow and Jennifer Lawrence, people now think that gluten is the root of all evil. Across the pond, there are stores, restaurant chains and societies, which are all dedicated to removing the two elastic proteins from food. This is because gluten does not, as such, exist in flour – there are two proteins which, when flour is combined with water, form the protein, gluten). And what America does, it is usually the case that we will follow.

What is the selling point? A report I read recently claimed 15% of

households in Britain are now completely gluten-free - but no-one seems to actually know why.

A recent survey also reported that out of 100 gluten-free shoppers, 28% hoped to boost their energy levels whilst 24% wanted to lose weight.

After reading this, I did my own research and to be honest there doesn’t appear to be any real scientific evidence to

24 February 2016 SANDWICH & FOOD TO GO NEWS

support this.

No one seems to think that giving up gluten causes harm, but a few places highlighted the risk of an increased intake of salt and sugar caused by manufactured gluten-free products.

Saying that, some people do need to eat gluten-free. Coeliac disease is an auto-immune condition caused by the immune system reacting to

gluten. This still effects only 0.8% of the population.

Peter Gibson of the Alfred Hospital and Monash University in Melbourne conducted a randomised trial of gluten in non-coeliacs with gut symptoms. Although he found evidence to support that wheat was the main cause of bloating and abdominal problems, there was no way to link this directly to gluten proteins.

The gluten-free market was valued last year at £365m and forecasted to grow by 50% by 2019. So is gluten-free the new vegetarian?

In the last few decades, you could go to a restaurant and they’d struggle to muster up even one vegetarian dish but now that market is huge.

You’d probably struggle to find a restaurant that doesn’t cater for the meatfree eater.

At the moment glutenfree products are expensive - a loaf of bread can cost around £3.20 - but as more products flood the market and supply begins to meet demand, prices will fall dramatically.

So what does the future hold? Will we follow our American friends and embark on our new gluten-free lifestyles, or will the consumer simply move onto extracting another ingredient from their diets?

I will be watching with interest to see how things develop.

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MARKETING

Millennial Consumers: Why it’s important to take them seriously The winners in Food to Go will be the operators who seek to understand Millennial consumers, embrace their idiosyncrasies and deliver on their increasingly sophisticated needs, says Rob Iles, former innovations and marketing director at Adelie Food, and now Managing Director of Visionise Ltd

I

am constantly surprised to discover that the majority of people in our Industry have never heard of Millennial Consumers and are unaware of the impact they are already having on food consumption and more critically food shopping in the UK. Whilst the Food and Drink Industry is the biggest GDP sector in the UK, it does feel at times a bit set in its ways; a bit old school and therefore more than a bit primed for disruption!

Post September 15th 2008 (the collapse of Lehman Bros), we all started changing our shopping habits. Unlike previous recessions, we are now unlikely to ever return to the ways of the past: big weekly shops in large box supermarkets.

By 2020 we will surely be asking the question: did the supermarkets really expect us consumers to choose to locate one or two particular products in a warehouse of 90,000?

What has underpinned this greatest period of change in our Industry for decades is the emergence of a group of consumers known affectionately (at

least in American Marketing circles) as the Millennials you may know them as Generation Y. Either way, they are the cohort of consumers born between 1983 and 2000 (hence Millennials) and they currently represent at least 20% of the UK’s consumer spend.

To really comprehend why their impact is relevant to the food to go Industry it’s worth looking at some trends in our capital city.

26 February 2016 SANDWICH & FOOD TO GO NEWS

Between 2012 and 2014, while the majority of the country was still licking its wounds from the downturn, one single postcode in London saw the birth of at least 32,000 business start ups –that’s the equivalent to the amount started in Manchester and Newcastle combined for the same period…and in one postcode alone: EC1V Old Street in Shoreditch, aka Silicon Roundabout.

The dynamic consumer

changes that have evolved in and around Shoreditch over the last few years have led to widespread digital disruption across many industries. The upheaval of the music and media industries by brands like Spotify and Buzzfeed are great examples.

Or if you have taken a London Black cab in the last year you won’t have escaped the frustration voiced by Cabbies, having had their established order smashed to pieces by consumer brands like Addison Lee and Uber.

It will be interesting to see how brands like Amazon Fresh make their mark on the Food Industry over the next few months.

One thing is certainly for sure: with a recent survey by The Millennial Jury showing that Millennials are more likely to have a Facebook account than a savings account and that laptop and mobile phone ownership is now way above 80% … if your business is still adopting a “flat earth” attitude towards creating a winning digital strategy, then it’s time to rethink.

So who stands to lose most in this state of flux?

And how will Millennials impact the Food on the Go

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MARKETING market in 2016/17? Let me deal with these two big questions separately.

Firstly for me, the biggest challenge sits with the Major Multiple Retail model and its supply base.

A recent survey by Bridgethorne (published in The Grocer) highlighted that Millennials were significantly less satisfied with supermarket products, compared with the over 55s.

It also showed a decreasing use of loyalty cards vs their older counterparts.

This latter point serves as a brilliant exemplifier of the Millennial essence: loyalty cannot be bought, it is bestowed, and usually on brands that give Millennials themselves what they want for free.

In most surveys of Millennials the following three brands seem to score the highest ‘love rating’ -

Google-Amazon and You Tube - all free to use service providers that deliver 24 hour entertainment pillars in young digital lives.

We recently conducted a

Millennial Jury session for a large branded company where we asked consumers to rank their favourite beers in order of brand love. The results were to some extent

predictable; the big established, corporate brands didn’t fare well versus the new generation of craft and social beers like Hells and Brewdog.

Pret builds on loyalty with random free coffees Pret A Manger are certainly out to build on customer loyalty with a special sleeve on takeaway coffee cups that they’re encouraged to pass on to someone else, writes Simon Ambrose PRET baristas are choosing 120,000 customers at random to put a special sleeve on their takeaway coffee cup.

The chosen customers are in turn encouraged to pass the sleeve onto somebody else - a friend, a colleague, or even a complete stranger - who can redeem it for a free coffee or tea.

It is part of Pret’s “alternative loyalty programme” that was so widely covered last year.

Pret’s CEO, Clive Schlee, said: “We often get feedback from customers about how our shop teams have brightened up their day. Our teams love being able to make customers smile, and we hope the recipients of our special coffee sleeves enjoy being able to pass that joy onto somebody else themselves.”

Pret customers have until the end of February to use their “Make Someone Smile” sleeve.

The development builds on an announcement made by Pret last year.

Chief executive Clive Schlee revealed he had given staff the power to hand out free drinks or food to the customers they like best - or would like to take home.

“We looked at loyalty cards but we didn’t want to spend all that money building up some complicated Clubcard-style analysis.

“Instead the staff have to give away a certain number of hot drinks and food every week. They will decide ‘I like the person on the bicycle’ or ‘I like the guy in that tie’ or ‘I fancy that girl or that boy’. It means 28 per cent of people have had something free. It’s a nice, different way of doing it.”

London-based psychologist, Dr George Fieldman, has spent time researching altruism at Oxford and is interested in the effects of random acts of kindness. He isn’t surprised at how positively Pret customers react to receiving an unexpected free coffee. Dr Fieldman explains, “Altruism – or the

act of doing something for somebody else at a cost to yourself – has a fascinating effect on us. It can help us feel better about ourselves, and a simple act of kindness can create authentic feelings of joy; not just for the person on the receiving end, but also for the person doing the giving.”

www.sandwich.org.uk February 2016 27

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MARKETING

But what really stood out was that the most popular brand (self-defined under Other in the questionnaire) was “free” Beer. I guess if you are InBev’s Chief Marketing Officer the realisation that no amount of above the line investment can beat “free” would make you start to question traditional established marketing paradigms.

If you look at how Prêt a Manger have chosen to interpret this consumer expectation, by empowering their store managers to “gift” worthy consumers free food and drink items you see a business that gets Millennials.

Our research is also beginning to highlight a number of established food categories in the traditional supermarket sector that are failing to attract Millennials, as they focus too much on the nuclear family shopper, whatever that is these days.

As an example, data shows that over 75% of supermarket bacon is bought by consumers aged 45 or over. However, penetration data also shows Millennials are consuming more bacon than ever - they really love it ,and it is regularly voted by young people as the perfect food “everything tastes better

with bacon”. The Millennials are taking their bacon in hotel sandwiches, coffee shop paninis and premium burgers where the offer is more inspiring and less onerous.

This dynamic helps me address the second question about the likely impact of Millennials on the Food on the Go sector over the coming year.

The Millennial consumers are perfectly suited to Food to Go and their attitudes represent a real opportunity for smart operators as the big retailers struggle for loyalty.

This is a generation who have grown up in the Prêt and Starbucks era. Their forecourts are not the barren chillers and hygiene risk zones their parents were exposed to - they now have M&S and Greggs, Waitrose and Costa whenever they choose to break their journeys.

Millennials name eating out a close second behind surfing the net as their favourite pastimes. The continued growth of the casual dining sector is testament to this and strong food to go businesses will also benefit from this growing dynamic.

So Food to Go looks to continue to benefit from the growth of this highly

28 February 2016 SANDWICH & FOOD TO GO NEWS

disruptive consumer group then? Well it may not be that simple and certainly will not be that easy.

The longer you track Millennial behaviour and attitudes you can see the following patterns emerge: • Millennials are becoming more fickle and promiscuous • Millennials have higher expectations and are increasingly more demanding • Millennials are more food aware than previous generations-and more adventurous eaters.

• Millennials will spend more on premium food if it works for them e.g.

Five Guys • Millennials have an “Authenticity” radar and judge corporate scale harshly Like the big supermarkets, the big coffee shop brands are now beginning to be seen by Millennials as a bit beige, a bit ubiquitous mediocrity and when you add that research shows that c85% never or only occasionally buy coffee on the go, it’s no surprise that the big coffee chains are all looking at new JVs and concept stores to address this challenge.

A recent study of Millennial behaviour commissioned by Rapid

Action Packaging showed some interesting idiosyncrasies around service expectation and time management.

Consumers gravitated to brands that were able to deliver pace and professionalism when queues were building (lunchtimes etc) and dial up charm and banter when the time allowed. While Millennials are happy to trade up to a better quality experience they are not happy when they are taken for granted or ignored.

The winners in Food to Go will be the operators who seek to understand their Millennial consumers, embrace their idiosyncrasies and deliver on their increasingly sophisticated needs. The bigger you get, the smarter you have to be success will be bestowed, not earned through scale.

Millennial behaviour has one other significant trait… its disruption to the established industry ways will impact a lot faster than big companies can change, so it really is worth taking this fascinating set of consumers more seriously.

Rob Iles is the Co Founder of The Millennial Jury and is owner of Visionise Ltd, a strategic marketing agency. rob@visionise.co.uk

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This year we are rolling out the format of the Grand Final into our regional heats. We’ve teamed up with South Derbyshire College and the Leeds University Union to bring you two public events featuring guest speaker, Andrew Hesketh, Head of Business Development at Greggs.

Andrew will discuss career pathways in the industry and give insights into Greggs and the wider industry. There will also be a sponsors’ exhibition, sampling opportunities, networking and interaction.

As for the competition itself, there are six categories, each a competition in its own right:

Contestants may choose either or all of these three Norseland cheeses: Mexicana® - Dare you try it? A fiery mix of bell, jalapeno and chilli peppers carefully blended with Cheddar and a secret mix of Mexicana® spices.

Applewood® – A traditional West Country Farmhouse Cheddar with a rich smoky flavour and delicate aroma, perfectly finished with a dusting of paprika.

Jarlsberg® - Made to a secret Norwegian recipe using only the purest milk for a smooth, distinctive and rounded taste. Incredibly versatile and keeps its flavour when melted.

Universal Meats Steamed, Diced Chicken Breast Diced chicken breast produced at one of the finest BRC, A grade factories,

BRITISH

SANDWICH

DESIGNER OF THE YEAR 2016

Farm Assured, Halal Certified and using just chicken/salt/water – allowing natural flavour, quality, texture and taste to shine through.

Smooth Premium Mango Chutney Geeta’s Smooth Premium Mango Chutney is made with small chunks of the finest mangoes and exquisite Indian spices, including Cumin and Nigella seeds. Made with only the finest natural ingredients, suitable for vegetarians, vegans, and gluten free, it is great with meats, poultry, seafood, cheese, and vegetables. It is truly a versatile condiment for any sandwich.

Sam Browne Foods Pulled Cooked Venison Here is an opportunity to use this lean, low fat, high protein meat, rich in iron and B minerals, to create your most innovative recipes.

Produced in our BRC Grade A processing facility. The product is available either fresh chilled, or frozen IQF.

30 February 2016 SANDWICH & FOOD TO GO NEWS

New York Style Bagel Sandwich Thins Making the most of the growing Sandwich Alternative category, New York Bakery Company Ltd recently launched a Bagel Sandwich Thin into the Out of Home channel to provide Bagel lovers with a tempting 'lighter' alternative. Lending itself to the growing representation of 'thinner or thin' products available in the market place, Bagel Sandwich Thins comes pre-sliced for convenience and makes a perfect sandwich alternative for the lunch time occasion.

Harvey and Brockless Chipotle Relish This smoky spiced relish has a sweet and savoury flavour with an added kick and a vibrant red hue. The smoky notes developing form the Peruvian Chipotle chillies used to create this sauce ensure it is a splendid addition to any Southern American or BBQ inspired dish.

It is produced in small scale batches which helps to maintain its bite with roughly chopped charred red peppers dappled throughout.

This product is gluten free and vegetarian.

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Your invitation

BRITISH

SANDWICH

DESIGNER OF THE YEAR 2016

Burton and South Derbyshire College, Tuesday, 8th March 2016, at 10.30am.

Leeds University Union Monday, 14th March 2016, at 10.30am

See what’s involved in making a winning sandwich.

■

Taste some of the amazing new creations alongside competition judges.

■

Hear from some of the industry’s leading people and get an insight into all aspects of this enormous and growing food sector.

■

Sample some of the products from our sponsors.

■

Learn about sourcing some of the finest ingredients which can take your business to the next level.

Book your place by emailing pam@jandmgroup.co.uk RSVP by 28th February

S&FTG_161_Jan16_p32-35_Layout 1 27/01/2016 20:33 Page 32

Theo Randall

Sammies 2016 Are Go! AWARDS 2016

Organised with support from:

32 February 2016 SANDWICH & FOOD TO GO NEWS

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SAMMIES AWARDS 2016

T

hank you to all those who’ve already booked their tables for the Sammies 2016. It is already shaping up to be another sold-out event.

We’ve had an excellent response to the earlier call for entries to the awards, too.

Our judges will be briefed shortly and will begin the mammoth task of finding our 2016 winners.

If you think that you, or your business – or one that you know of – should be considered for an award, now is the time to tell us about it. To enter, please follow the entry criteria, for each award listed on the following pages, and send us the appropriate information, by email to: caron@sandwich.org.uk, or post to: Sammies Awards, Association House, 18c Moor Street, Chepstow, Mon NP16 5BD by the closing date of 1st March. For more details please go to www.sandwich.org.uk/awards

THE SAMMIES AWARDS 2016 The Sammies – also known as The British Sandwich Industry Awards – provide the main event in the British Sandwich Association calendar and are open to everyone involved in the sandwich industry.

Entries are now being invited for all the award categories which will culminate in the Awards dinner attended by over 600 people from across the £7.5 billion sandwich market.

To enter, all you have to do is complete the appropriate entry form and submit it before the closing date. This can either be by post or by email to pam@sandwich.org.uk by Tuesday 1st March, 2016.

The Award Qualifying Period is 1st March 2015 to 29th February 2016.

Submissions for awards – and supporting material - should relate to this period’s success. With new products or campaigns, it is unlikely that sufficient evidence of success will be available unless they were launched before the end of 2015.

In some categories accreditation by the British Sandwich Association, or an equivalent independent body acceptable to the Association, is a requirement of entry.

Wine at this years Sammies Awards will be provided Courtesy of

Closing date for entries is

1st March 2016

THE BRITISH SANDWICH INDUSTRY AWARD The British Sandwich Industry Award is presented to a sandwich business or individual who has made a major contribution to the development, growth and prosperity of the industry.

This is a lifetime award. No entries are necessary in this category as the award is made by the BSA Management Committee. However, anyone can put forward suggestions for consideration.

THE BSA SANDWICH MANUFACTURER OF THE YEAR AWARD The BSA Sandwich Manufacturer of the Year Award is presented to the BSAaccredited manufacturing site which the judges consider has introduced the most impressive and effective initiatives to improve the quality and food safety of sandwich manufacturing during the qualifying period. Factors taken into account will include investment in people and facilities and improvements in technical standards and product quality.

Those wishing to be considered for this award should submit a short (no more than one side of A4) written brief setting why they think they should be shortlisted.

THE BSA TECHNICAL EXCELLENCE AWARD The BSA Technical Excellence Award is designed to recognise the work being done by technologists to advance systems and working practices across the sandwich industry. This is open to all those involved in the market, including suppliers, and may be entered by an individual or team.

In this category, all entries will be treated in confidence and will only be shared with the judging panel, all of whom will be independent senior technologists and subject to strict confidentiality agreements.

Entries should state the work that has been done and the outcome. The best entries will be invited to make a presentation to the judging panel.

The Award Qualifying Period for Awards is 1st March, 2015 – 29th February, 2016

Confidentiality: All entries for the BSA Awards will be treated in strict confidence and all judges will be bound by confidentiality agreements

EN-ROUTE SANDWICH RETAILER OF THE YEAR AWARD En-route Sandwich Retailer of the Year Award is open to all retailers and caterers providing sandwiches in an en-route environment (e.g. forecourts, stations, trains, ferries, airports, airlines, roadside etc.). It will be judged on the basis of who is believed to have achieved the most in successfully developing their business. The judges will consider factors such as marketing, product development, innovation, quality, sales growth etc.

SANDWICH MULTIPLE RETAILER OF THE YEAR AWARD Sandwich Multiple Retailer of the Year Award is presented to the retail multiple considered to have done the most to develop its sandwich business, taking into account marketing, innovation, packaging, product quality, sales growth and market share. This award is open to multiple retailers where sandwiches are one of many different food categories on sale. The judging panel will use independent data to judge the performance of retailers over the judging period. Entries should be limited to one side of A4 and should state clearly why the entrant believes they should win this award.

www.sandwich.org.uk February 2016 33

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SAMMIES AWARDS 2016

SANDWICH CONVENIENCE RETAILER OF THE YEAR AWARD Presented to a convenience retailer considered to have done the most to develop its sandwich business, taking into account marketing, innovation, packaging, product quality, sales growth and market share. This award is open to convenience retailers where sandwiches are one of many different food categories on sale. The judging panel will use independent data to judge the performance of retailers over the judging period. Entries should be limited to one side of A4 and should state clearly why the entrant believes they should win this award.

WORKPLACE SANDWICH PROVIDER OF THE YEAR AWARD This award seeks to identify excellence and progress amongst those providing sandwiches in a workplace environment, whether through contract catering, onsite retailing or delivery. The judges will take account of the general approach, range, presentation, innovation, sales growth etc. Entries should be limited to one side of A4 and should state clearly why the entrant believes they should win this award.

SPECIALIST SANDWICH BAR CHAIN OF THE YEAR AWARD Specialist Sandwich Bar Chain of the Year Award is designed to recognise those in this sector who are driving the business forward and achieving the most impressive development. Specialist sandwich bar chains are defined as retailers with 10 or more outlets, whose core business is the sale of sandwiches, whether made-to-order, pre-packed on site or bought-in pre-packed from a central commissary. Bakery shops which are largely devoted to sandwich sales can be included in this category.

The judging of this award will cover factors such as the standard of facilities, the shopping experience, customer care,

presentation, product quality, sales success, innovation, marketing etc. Part of the supporting evidence for the entry should include photographs of a typical shop frontage, plus the customer area, the sandwich and / or ingredient display and the food preparation area at a time when products are being prepared. Submissions should be kept to a single A4 sheet and should state clearly why the business should be considered for this award.

Those entering this award category must have a Food Hygiene Rating of at least 4.

All those short-listed in this category will be visited by an independent judge.

INDEPENDENT SANDWICH BAR OF THE YEAR AWARD Designed to recognise progress and excellence in the non-chain sector of the sandwich bar market, this award can be entered by businesses with up to 10 shops. Each entrant will be visited by an independent judge who will evaluate factors such as presentation, atmosphere, facilities, cleanliness and product range as well as innovation and customer service.

Entrants should submit a menu plus photographs showing the frontage of the shop, the customer area, the sandwich and/or ingredient display and the food preparation area taken during sandwich assembly. Submissions should be kept to a single A4 sheet and should state clearly why the business should be considered for this award.

Those entering this award category must have a Food Hygiene Rating of at least 4.

All those short-listed in this category will be visited by an independent judge.

THE CAFÉ SANDWICH RETAILER AWARD An award designed to recognise the importance of sandwich sales in the coffee bar/cafe sector. Entries will be judged on the levels of innovation, quality and sales success achieved in relation to sandwiches, together with product range, presentation and emphasis on the category. For the purpose of this award, a coffee bar/cafe retailer is defined as a single site or group

34 February 2016 SANDWICH & FOOD TO GO NEWS

of retail outlets, where the primary activity is selling coffee, but the sale of sandwiches is an important secondary objective. Submissions should be kept to a single A4 sheet and should state clearly why the business should be considered for this award.

Those entering this award category must have a Food Hygiene Rating of at least 4.

All those short-listed in this category will be visited by an independent judge.

BAKERY SANDWICH SHOP OF THE YEAR AWARD Seeks to recognise traditional bakery shops which retail sandwiches alongside other bakery goods and where sandwiches are sold alongside bread and morning goods but are not a dominant part of the business. Shops will be judged on factors such as presentation, atmosphere, facilities, cleanliness, customer service and product range, as well as initiatives taken to develop the business within the operation during the award qualifying period. Entrants should submit photographs showing the frontage of the shop, the customer and the food preparation areas at a time when sandwich assembly is underway.

Submissions should be kept to a single A4 sheet and should state clearly why the business should be considered for this award.

Those entering this award category must have a Food Hygiene Rating of at least 4.

All those short-listed in this category will be visited by an independent judge.

THE SANDWICH MARKETING AWARD This award is intended to recognise the work being done by retailers, manufacturers, suppliers or other sandwich businesses to market and promote sandwiches. Entrants should provide a written submission (no more than a single side of A4) stating the activity, how it worked and its success.

Supporting material, such as POS examples, can be submitted with entries.

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SAMMIES AWARDS 2016

NEW SANDWICH PRODUCT OF THE YEAR AWARD This award aims to encourage the development of new products for the sandwich market, including ingredients, equipment and associated products. This award may be subdivided into categories at the discretion of the judges. Entries must have been introduced to the market within the award period. Submissions

should be made on a single sided A4 sheet and should give details of the product and its value to the sandwich industry. Supporting material (product literature etc.) may also be submitted with entries.

NEW SANDWICH OF THE YEAR AWARD For a new pre-packed sandwich (not a range), which has been successfully

Join us at

launched in a retail or catering environment within the award qualifying period and continues to be on sale.

Entries will be judged on the basis of innovation, presentation, eating quality and commercial viability. Entries should be kept to one side of A4 and should clearly state the market the product is aimed at (e.g. retail supermarket, sandwich bar etc.), the selling price and why it is innovative Those short-listed in this category will be invited to submit product for sampling by a panel of judges.

LANCASTER LONDON HOTEL, HYDE PARK, LONDON, On Thursday, 12th May, 2016 Entertainment until 2am / Dress code: Black tie

AWARDS 2016 Presented by celebrity chef Theo Randall

Raffle, draw and auction in support of Bowel Cancer UK

Contact Name ................................................... Business Name ...............................................................................................................

Address ........................................................................................................................................................................................................ .........................................................................................................................................................Post Code ...........................................

Tel. No: .................................................................................... Fax No. .....................................................................................................

Price includes 5 course dinner and half a bottle of wine per person. Vegetarian options and special dietary requests must be pre-booked Please book: ................table(s) at the Sammies 2016 at £2250 + VAT per table of 10 ................table(s) at the Sammies 2016 at £2700 + VAT per table of 12 ...........................place(s) at the Sammies 2016 at £260 + VAT per place Card Type: (e.g. Visa, Mastercard)................................................................. Card number: ......................................................................

(Please note: we cannot accept American Express)

3 digit security number: ........................ Expiry Date: ............................... Name on card: ........................................................................

Signed: ........................................................................................... Date ...........................................

Do you or your guests have any special dietary requirements?( If yes, please list) .......................................................................................

Tables will be allocated on a strictly first-come basis from the front of the room to the back.

All bookings must be accompanied by the appropriate remittance. Cheques can be made out to either The British Sandwich Association or BSA. No refunds can be made if cancellations are made within 30 days of the event and any cancellations before this time will be subject to a 25% cancellation charge.

Please email your booking details to pam@jandmgroup.co.uk. Or post to: BSA, Association House, 18c Moor Street, Chepstow NP16 5DB. If you require further information on the Sammies Awards please telephone Pam on 01291 636341

S&FTG_161_Jan16_p36-37_Layout 1 27/01/2016 20:33 Page 36

KITCHEN EQUIPMENT

Innovative new options for acquiring kitchen equipment Buying catering equipment can be difficult for caterers: both in terms of the know-how and having the capital available. PKL has come up with a range of new solutions designed to make it easy PKL Group, a leading supplier of temporary and permanent modular kitchens as well as commercial catering equipment for hire, has come up with a new way for businesses to seek advice and procure commercial catering equipment via a suite of different options.

U-Select provides outlets such as coffee shops, sandwich bars, cafes, restaurants and pubs through to large or public sector companies who are planning on acquiring catering equipment, a range of different procurement options.

The U-Select website (www.uselect.co.uk) uses graphics to enable caterers to see at a glance what type of catering equipment a typical café or sandwich bar, for example, may need and the various hire pricing options available for them.

It’s a particularly attractive feature for start-up businesses which may not know what type of equipment they need when starting up their operation.

Once a business has an idea of what they need, they can choose from a range of flexible procurement options which includes rental, hire and lease purchase and a choice of new or USelect stock equipment. There’s even an option for businesses just starting out or who would rather utilise capital elsewhere, where U-Select will buy the choice of new equipment and hire it back to the caterer.

Operators can then choose to buy it later at a reduced rate, carry on hiring it or simply return it at the end of the initial rental period if it is not what they require.

PKL’s experience in the commercial catering equipment sector and its extensive range of equipment available allows the company to be in a position to offer flexible procurement packages for catering establishments of all types.

There are six options to choose from: Quick Start Hire: A flexible option

with no minimum contract and weekly payments. Operators can choose from U-Select stock hire catering equipment and get their business up and running straight away.

Try It, Buy It: A choice of new or stock catering equipment hired for a weekly payment. After the minimum 12 month contract there is the option to purchase equipment at a reduced rate, extend the hire or simply hand it back.

Flexi-Hire: A flexible equipment hire for start-ups and medium sized businesses. The ability to choose from a huge range of stock equipment as well as design and support options to help you get the kitchen you need.

Minimum 12 months contract and monthly payments.

Big Hire: A fully inclusive offer ideal for larger and public sector organisations. U-Select will buy the equipment of your choice and hire it to you, or choose from U-Select stock equipment. All design, service, maintenance, parts and labour is included in the rental fee. Minimum 36 month contract.

36 February 2016 SANDWICH & FOOD TO GO NEWS

Buy Easy: This lease-purchase option allows caterers to buy brand new equipment of their choice and is ideal for start-ups and medium sized businesses.

U-Select Approved: A wide selection of U-Select ex-hire equipment available to purchase at excellent rates.

Lee Vines, Managing Director of PKL Group said: “The growth in the UK’s food culture including coffee shops, sandwich bars and gastro pubs means there’s an increased requirement for quality catering equipment but it can sometimes be difficult for caterers know where to start, have the capital available straight away or to know how to specify the right equipment for the job.

“PKL has more than 27 years’ experience in this sector and we know that a ‘one size fits all’ approach just does not work as each business is unique. U-Select not only gives caterers access to our expertise but also our financial stability enabling them to procure equipment in a way in which best suits their needs.”

S&FTG_161_Jan16_p36-37_Layout 1 27/01/2016 20:33 Page 37

some of our display stands for cafes and bakeries

Call 0800 688 9085 or visit us at www.dwdisplay.com

To advertise call Paul Steer on 01291 636342 February 2016 37

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PACKAGING

Packaging company finds a solution to reducing waste PPS is set to cut the tonnage of packaging waste produced within fresh food supply chains with the creation of reusable, leakproof, plastic trays.

It has been working to find an immediate and sustainable alternative in areas where the use of single-use packaging such as polystyrene and cardboard is still high. It has stepped up the battle against packaging waste with the creation of Re-Fresh, a 3kg and 6kg volume lidded plastic tray that can be used throughout the supply chain all the way through to supermarket food counters.

The Re-Fresh box, said

to be the first of its kind on the market, is ideal for the distribution of smaller loads including fresh food, fish, meat and poultry, and also pharmaceutical products.

Re-Fresh has also been designed with the major food retailers and the food service industry in mind due its leak-proof properties.

Each box can last for up 10 years and be used again and again reducing costs and carbon emissions involved when using single-use packaging.

Joanne Moss of PPS said: “We’ve been speaking to some of the major manufacturers and retailers who are telling us they are

constantly looking for solutions to reduce their high amounts of packaging waste still being sent to landfill.

“We constantly see companies using polystyrene boxes or single-use cardboard throughout their

supply chain. Finding ways to reduce waste can be a complex process but changing the packaging in your supply chain to something that can be reused for an entire decade is surely one quick and simple step in the right direction.”

Benders retains global standard for packaging BENDERS Paper Cups has retained both the BRC/IOP Global Standard for Packaging and Packaging Materials and PEFC Chain of Custody certifications.

Allan Paterson, Quality and Technical Manager at Benders, said, “We pride ourselves on offering the highest quality products, responsibly sourced and manufactured, and these two accreditations are a testament to this.

“Retaining both of these standards is fantastic news for us and demonstrates the hard work that we have put in to ensure that our products are manufactured to the very highest level, using only sustainably sourced material.

“The BRC Packaging and Packaging Materials Standard is globally renowned, Benders have now retained the BRC packaging certification at an A grade for a third year, which is the highest available level, and is a clear demonstration of

our commitment to providing expertly manufactured paper hot cups for the Coffee to Go, Workplace and Wholesale market channels, a quality standard our customers have come to expect from us.

“The PEFC Chain of Custody Certification demonstrates that the materials we use have been sustainably sourced and can be traced through the entire supply chain to guarantee the provenance of the finished product.

“It is a globally recognised standard of ethical sourcing of forestry raw materials and also compliant with EU Timber Regulations, trusted by consumers wanting to make a positive difference to world forestry and operators embracing ethical and environmental responsibilities.

“It is a further indication of our commitment to the use of responsible sourced materials and demonstrates how we are dedicated to our corporate social responsibilities. Attaining this level of certification is of great

38 February 2016 SANDWICH & FOOD TO GO NEWS

importance to us.

“We welcome customer visits to our factory to witness the hard work that is involved in meeting these standards, giving them complete confidence and reassurance in our quality and service. We take our environmental responsibility very seriously and, in addition to our highest level PEFC Chain of Custody certification, we also print unique traceability codes at the bottom of our cups allowing the customer to trace our materials right back to the very trees they were sourced from.”

Tel: +44 (0) 1978 253 140

S&FTG_161_Jan16_p38-39_Layout 1 27/01/2016 20:34 Page 39

SANDWICH BARS FOR SALE LICENSED COFFEE SHOP

CAFE/BISTRO

STAFFORDSHIRE

LONDON

T/O £80,000, Excellent Client Base with

WT £4,500

Repeat Custom, Voted 2nd out of 124

Superb location

restaurants in Newcastle-Under-Lyme,

Excellent reputation

Superb Location

EPC Rating G

£89,950+sav, Leasehold

Ref 144521

£174,995, Leasehold

Ref 144078

CAFE, DELI & OUTSIDE CATERING ISLE OF ANGLESEY T/O £190,000+, Beautiful Character, Immaculate Condition, EPC Rating G REF 143654 £249,950+ sav, Freehold

HUDDERSFIELD POPULAR SANDWICH BAR WT £2,200, Loyal customers, Located within cotton mill, EPC Rating E

CAFE WIGAN WT £1,800, Established over 20 years, Excellent town centre location, EPC Rating C

MANCHESTER SANDWICH BAR/CAFÉ W/T £2,600, Established 1930’s, Corporate catering accounts, Excellent reputation

£25,000+ sav, Leasehold

REF 144212

£41,950+ sav, Leasehold

£89,950+ sav, Leasehold

REF 142238

REF 144057

WEST YORKSHIRE COFFEE SHOP/TEA ROOMS WT £2,000, 5* Food hygiene rating, Town Centre location, EPC Rating G REF 144363 £65,000+ sav, Leasehold

DELICATESSEN AND COOKSHOP WEST SUSSEX Loyal Customer base, Established 25 years, Ideal lifestyle business, Excellent reputation REF 143109 £185,000+ sav, Leasehold

COFFEE SHOP AND SANDWICH BAR LINCOLNSHIRE WT £1,800/£2,000, 21 covers with potential for more, Huge scope for growth, EPC Rating C REF 144491 Offers invited, Leasehold

T/O £219,000, Regular and repeat custom, Established 10 years, Fantastic trading location

DELICATESSEN

£45,000+ sav, Leasehold

STAFFORDSHIRE

REF 143836

Please see website for full details or call 01204 214 626

BSA INSURANCE For your free, no obligation appraisal, call us today on: 01204

291 596

LAUNCHING IN FEBRUARY 2016

ING COM N! SOO

Check out the ebulletins Free membership with every new policy incepted.*

*Terms and conditions apply. See launch material for details.

To advertise call Paul Steer on 01291 636342 February 2016 39

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A touch of

Wonderland about

Baileys Sandwich bar Baileys Coffee and Sandwich bar is making a real impact in Sittingbourne, Kent … with the help of a wonderful Alice in Wonderland mural. We talked to founder Sally Reeve

40 February 2016 SANDWICH & FOOD TO GO NEWS

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INDEPENDENT PROFILE Q. How and when did Baileys Coffee shop come about?

In October 2011 my father died and left me a small amount of money.

After much discussion my husband pointed out that I had always said I wanted to run a coffee shop. I had worked in Libraries for over 20 years, things had changed and I no longer enjoyed the job. So I put my money into a small existing coffee shop in Sittingbourne, Kent. We took over in June 2012.

Q. Describe the business to us.

Baileys is a small friendly coffee shop and sandwich bar. We provide a wide selection of fresh fillings (22 on average, and more on request) and salads, which can be used for sandwiches, baguettes, wraps, jacket potatoes or salads. We also offer homemade soups, as well as a selection of Heinz soups and toasties.

Q. Who are your typical customers?

Our customers are very varied. We have some elderly customers who come in for their daily coffee and toast or just tea to meet up with friends or just to chat to us. We know our regular customers by name, and know about their families. We then have our lunchtime customers who come from the local offices and businesses nearby.

Again, we know a lot of them by name and often know what they will order as soon as they come in.

In the afternoon there are usually more people meeting with friends. We often have people meeting for small business meetings or even appraisals.

Cake is very popular in the afternoon, all homemade of course.

We have several groups who come in to knit and natter while they have their drinks and snacks. We have several corporate customers whom we regularly supply with outside catering.

Our new upstairs room, which features an amazing Alice in Wonderland mural (done by Dean Tweedie of Marvellous Murals) is proving very popular with Mums and younger children. We even have one 90-year-old who always insists on going in there. It was originally a store room, so it gave us some additional seating and we now have around 56 covers, This room is also proving popular for business meetings, and workshops ie Julie's Flower workshop, the Kent Wildlife Trust etc.

Q. What differentiates you from your local competition? What is your unique selling point?

Everything is very fresh, we make our fillings on the premises fresh everyday.

Our baguettes are cooked throughout the day, ensuring they are never more than an hour out of the oven. We make our own cakes, scones, soup, pasta bakes and chilli.

Of course our other unique point is that we are the only sandwich bar offering click and collect. We recently launched our online presence with Butterware which you can find at http://www.baileyscoffee.co.uk. It’s early days but we’re very happy with how it’s going so far.

Sandwiches etc are made just the way the customer requires, while they wait.

Q. What did you do before Baileys?

My official title was District Manager for Canterbury and Shepway libraries. Which sounds very grand but involved lots of boring meetings and many hours in front of a computer screen.

Q. What is your best selling sandwich?

That is a hard one, the variety is so wide.

Every month we introduce something new for the month - this is often the best selling for that month. In the winter months the homemade soup is very popular. In the summer the salads and homemade quiche are popular. Cheese mix is very popular as is tuna crunch and coronation chicken, once we get past the “no, there are no almonds or raisins in ours”.

One of our best-selling specials is Fenway Chicken, barbecue sauce, mayo & mustard; Chicken & bacon is another of our big sellers.

Q. What are your plans for growth and future expansion?

We are quite close to a large industrial estate, an area I plan to leaflet drop and encourage to use our click and collect service. In the long term we plan to start to offer click and deliver. Apparently online ordering is particularly attractive to office workers with limited time for their lunch break, so that seems like a good target audience for us.

We are also keen to increase the provision of our space for other purposes.

We already have a regular group who meet for knitting and for craft sessions.

We have had a 90th party in this space and have provided cream teas for several groups.

Q. How do you see the future of the lunch-to-go industry?

Click and collect/deliver has to be a big part of the future. Time is always short for customers, many of the local office workers only have half an hour for lunch, so knowing they can order before and have their lunch waiting is very important to them. We try to keep our prices reasonable so that everyone can afford to treat themselves to a nice fresh lunch. This has to be a growth market (we hope!).

Q. If you had the chance to start again, what would you do differently?

Not sure that I would change anything. I wish I could have done this many years ago, but not with the way I was able to raise the money. Running my coffee shop is lots of fun and often feels like having tea with friends everyday. (It is still long hours and hard work, but I am not complaining.)

www.sandwich.org.uk February 2016 41

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PACKAGING SPECIAL

Planglow launches a totally portable on-line cloud-based labelling system Planglow has developed a new completely portable on-line cloud-based labelling system, which it says can be used by anyone with an internet connection – wherever they are

P

langlow is launching an innovative cloud-based labelling system, designed to be fully portable on mobiles and tablets, as well as business and home computers.

The company, which celebrates its 30th anniversary this year, says the fully on-line system means cloud-based labelling is now instantly available to anyone with an internet connection, with all the benefits of a simple, userfriendly interface.

It provides instant legislative updates on areas such as nutrition and allergy information and head office control for multi-site operators when needed. It also, of course, calculates nutritional values, allergies and reference intakes.

Planglow’s marketing

director Rachael Sawtell described it as a massively exciting development for the industry: “Labellogic, our existing software is still widely used in the industry and this will continue I’m sure, but this is a solution that takes it to a new dimension.

“It’s taken around three years work to achieve. We would have loved to have done it before but we have literally had to wait for the technology to allow it to be developed. Other on-line solutions are not fully on-line – you have to download third-party applications to get it onto your computer with all the problems of having to get administrative permissions, but ours can be accessed anywhere from tablets, to your phone or on your computer – it’s totally

42 February 2016 SANDWICH & FOOD TO GO NEWS

portable.”

Paul Garside, Planglow’s LabelLogic Live Field Analyst, explains the background to the development: “We know that one of our big advantages is that our platform is not just for desk top, which means that we can immediately update any developments and there’s no downtime, without any third party problems unlike other systems.

“We’ve really been waiting for the technology to move up to the next level so we can launch this new cloud platform. We’ve really pushed the boundaries - there’s noone else in the market that can offer a fully on-line labelling solution.

“The reaction in the market has already been amazing. I have shown the

product to 50 customers recently and they’ve been saying to me ‘You’ve thought about us and you’ve covered every base’. They all really loved the software.”

How it works Simplicity of use has been the key to the way the software has been designed. Simon Mansfield, Planglow’s LabelLogic Live Developer, explains the thinking: “We have done a lot of research into what the customers want and how they want it to work; also the different type of customers. They’re not all IT wizards of course, so what

S&FTG_161_Jan16_p42-43_Layout 1 27/01/2016 20:44 Page 43

PACKAGING SPECIAL we’ve done with this program is made it very visual and very interactive. This makes it simpler and easier to use, but we’ve also got the complexity there if people want it.”

Standard customers log in with a user name and password. That gives them a tile screen that adapts depending on window size. If you’re on a phone, for example, you see it differently to a computer.

The screen is then divided up into different groups such as the list of all Planglow labels. If you’re a customer that buys an ‘own-design’ from the company you will see that as the standard, as well as all the other stock on offer.

Planglow has then created default designer templates – there’s a basic info one, for example, with title, description, price and expiry date. Then one with allergens to cover the allergen legislation, and further down there are ones with barcodes, RI boxes and also the one that’s in the catalogue. If a customer wants a label to look exactly like that they just tick the box.

“If there’s something on a template the customer doesn’t want or wants to change, it’s

problem, and you have to redistribute again. With our cloud-based system you change it in one place and it is instantly changed in every site.”

just a case of using the drag and drop system,” says Paul Garside. “You can rotate things, have things at different angles, change the font colours, styles and sizes – anything you want to do to make your label shout to your customers. You can even import your own images. But all this is just the start. There are still many options we want to put in and these will be developed soon.”

Legislative changes Customers can use the package for basic product information label printing, but the company has also built in the capability to calculate nutritional values, allergies and reference intakes as well for the customers that need it.

With legislative changes happening frequently, particularly recently with the EU allergen laws changing, the ability to incorporate immediate changes has also been paramount.

Equally important has

been a head office control facility. Rachael Sawtell explains: “The head office control facility is likely to be really critical for the contract catering market, particularly with new legislation coming out and the importance of having consistent menus and being able to prove what’s in your products.

“With our software, head office is able to control the menus and recipes, lock them down and distribute them to the rest of the sites. Then whenever there’s a change such as a new supplier, or a change of ingredients, they can make that change centrally and that will be applied to all the sites instantly.”

The instant change aspect is going to be huge for contract caterers, agrees Simon Mansfield. “Quite often they have product bases of thousands of ingredients across a number of sites and need to get it out manually to all the sites. If they miss something out it’s a real

Labelling development It’s all a huge change from the early days of the industry, as the company celebrates its 30th anniversary this year.

“We were the first in the market to develop labelling software, right back before there was any labelling legislation – when the business PC was really taking off,” says Rachael Sawtell.

“Back in the day you would get sandwiches wrapped in cling film and really basic sandwich sealers.

The purpose of our labels then was to tell you what was in the sandwich, and it was used as a marketing tool as well because all the packaging was so plain.

“One thing that has remained the same is that our support team has always been strong and that’s as true today as it was then.

“We have a support team behind the new software, as well as account managers who can set customers up and train them. We are also offering on-line support: you can message someone and we will instantly get back to you.”

The new application will be officially launched at Hotelympia.

www.sandwich.org.uk February 2016 43

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MAYONNAISE, SAUCES, PICKLES & RELISHES

The Foraging Fox launches hot beetroot ketchup The Foraging Fox is launching a hot version of its Beetroot ketchup at this year’s Farm Shop & Deli Show at the NEC that “delivers a pleasing, liptingling heat that fills your whole mouth”.

The subtle chilli-infused beetroot in the new Hot One combines with the earthy warmth of horseradish. These two heat sources result in a complex and sophisticated flavour, aimed at gently raising an eyebrow rather than ‘blowing your socks off’, says the company.

Set to deliver a real feel good factor, each bottle of the Hot One is packed with vitamins, minerals and antioxidants. A welcome addition to brighten up a detox regime; perfect for adding oomph to barbeques; and in equal measure, an excellent base for a zingy Bloody Mary, this condiment is as versatile as it is flavoursome.

As well as harnessing the nutritional goodness of beetroot, The Foraging Fox’s ketchups are certified glutenfree and are Vegetarian Societyapproved, meaning everyone

can tuck in and enjoy the benefits of these accompaniments.

The Foraging Fox co-founder Desiree Parker said: “Frankie and I are always looking for ways to innovate and take The Foraging Fox forward. We’re very much driven by our hunger for knowledge and grounded by the principles of respect and passion. We’re fortunate that so many people have joined us on our journey and we believe that the Hot One will introduce our beetroot ketchup to an even wider audience.”

Dress up your mayonnaise and a new pickled range from L’Aquila FOR a fresh twist on a classic mayonnaise, L’Aquila is offering its best-selling crushed and marinated sweet Ligurian basil – easy to use and bursting with flavour, thanks to a process that doesn’t involve heat treatment, which preserves all the aroma.

Mayonnaise-based sauces are also great when mixed

with minced truffle, Truffoil condiment or Salsa Truffina mushroom and truffle sauce, says the company. At different prices and with different textures, they add an earthy and upscale touch, and umami flavour.

Adding chopped sundried tomatoes to egg mayo, on the other hand, gives a Mediterranean touch while

keeping the tomato pieces from escaping the sandwich.

Meanwhile, L’Aquila is also currently working on a range of exciting new pickles, expanding its offer of tiny onion pearls in a white vinegar version perfect in salads and cold meat platters, while pickled pepper strips give colour, flavour and

tanginess. Colour and texture are also the key points of a pickled coleslaw – a bright and sharp mix of orange, cream and purple.

SeeWoo launches a new Chilli Chutney Europe’s largest Oriental Food Wholesaler, SeeWoo Group, is launching a new Chilli Chutney into its Way-On product line at the Food and Drink Expo in Birmingham.

SeeWoo have been making Oriental food accessible to restaurants, retailers, wholesalers and private customers for four decades. The launch of a Chilli Chutney is the first new SeeWoo product this year following research into this area of the market.

The cooking process carefully

balances traditional methods of production with modern technology to blend, roast and simmer a well-balanced mix of chilli and spices to produce a unique product.

Increased international travel has broadened the population’s cultural and gastronomic horizons and heightened demand for ethnic foods, particularly traditional and authentic ethnic foods, in the UK. SeeWoo has seen a growing trend towards the popularity of Asian influenced and fusion cuisine and

44 February 2016 SANDWICH & FOOD TO GO NEWS

condiments within the non-Asian market making a versatile product such as this Chilli Chutney “an exciting addition to the SeeWoo range”.

Lucy Mitchell, Marketing Director at SeeWoo, commented: ‘We are very excited to be launching a new Chilli Chutney with star anise and ginger. In taste tests we matched it with a broad variety of dishes from deep fried calamari, fishcakes, to cheese and more traditional asian dishes such as edi deluxe (prawns), gyzoa and satay.”

S&FTG_161_Jan16_p44-51_Layout 1 27/01/2016 20:40 Page 45

SASCO SAUCES Specialist manufacturer of mayonnaise and dressings.

Contact us now for samples and your nearest distributor

Sasco Sauces Ltd, 2 St Michaels Close, Aylesford, Kent, ME20 7BU

01622 714940 / 01622 719422 enquiries@sascosauces.co.uk www.sascosauces.co.uk twitter:@sascosauces

S&FTG_161_Jan16_p44-51_Layout 1 27/01/2016 20:40 Page 46

MAYONNAISE, SAUCES, PICKLES & RELISHES

English Provender launch proper pickle ‘as it should be’ ENGLISH Provender Company has launched a new generation of pickles “to spruce up mundane meals and provide farmhouse Cheddar with the partner it deserves”.

Naturally delicious, crunchy and “all grown up”, English Provender Co.’s Proper Pickle taps into the nostalgic taste of traditional sandwich accompaniments, but with an altogether more refined flavour and texture for the more discerning palate.

Packed full of flavour and the perfect amount of punch, customers can choose between earthy Beetroot Proper Pickle, zingy Pickled Onion Proper Pickle or the traditional Proper Pickle in either Chunky or Finely Chopped varieties.

“Made with authentic, natural ingredients that champion British produce and with no added preservatives, colours or flavours, this is pickle as it should be. So free your sandwiches and salads from the shackles of normal pickle and join our crusade to deliver Proper Pickle to all!”, it says.

Beetroot Proper Pickle is rich and fruity, with crunchy British beetroot combined with a unique blend of pickle spices. Pickled Onion Proper Pickle contains yellow mustard seeds and is said to be the only brand to use Britishgrown onions.

“A dollop of this zingy, properly British pickle will add a crunchy tang to your Scotch eggs. Perfectly delicious with everything, whether you like your pickle chunky or smooth, a spoonful of

Tracklements launches Charcuteriments range Premium condiments brand Tracklements has announced an extension to its core range, with the launch of three products designed to take advantage of the popularity of British charcuterie and sharing boards.

The Charcuteriments range is handmade in small batches in the heart of Wiltshire, and offers an assortment of pickles and relishes in mini Le Parfait jars. Each jar has been carefully made to bring feasts of all shapes and sizes to life, says the company.

The new line –

available in pickled onion, hot garlic and mixed pickle variants – has a recommended retail price of £3.80.

Tracklements managing director Guy Tullberg said: “With the rise in popularity of the charcuterie boards, we wanted to offer our consumers a new way of enjoying Tracklements. We take the time to create extraordinary condiments to compliment an array of dishes and feel that the Charcuteriments range will bring to life all manner of sharing platters and foodie spreads.”

46 February 2016 SANDWICH & FOOD TO GO NEWS

the traditional Proper Pickle will add a tang to your toasted cheese and ham sandwich or game pie.”

Meanwhile, chunky root vegetables and British-grown carrots are combined with a unique blend of pickle spices to create Proper Pickle Chunky, while the finely chopped root vegetables and British-grown swede of Proper Pickle Finely Chopped “create a flavoursome pickle to enjoy with any tasty treat that takes your fancy!”

Freshpak link up with Food Forensics Egg mayonnaise and sandwich fillings manufacturer Freshpak has linked up with a Norwich test laboratory, Food Forensics, to deliver industry leading authenticity and provenance checks on key raw ingredients.

Using an advanced forensic technology called Stable Isotope Ratio Analysis (SIRA), the testing compares products at intake with an established reference database. In this way, products can be tested for consistency with the stated origin and/or production system and used as part of Freshpak’s due diligence plan.

David Green, Freshpak

Head of Technical, said: “Responsible food manufacturers must do all they can to guarantee the origin and authenticity of their food products. We are delighted to be working with Food Forensics on using robust scientific techniques to further challenge our supply base and build consumer confidence.”

Chris Balaam, from Food Forensics, added: “Freshpak have been innovative and progressive in their use of SIRA testing, making it part of their overall product surveillance plan, assuring the integrity of their products and demonstrating their commitment to best practice”.

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To advertise call Paul Steer on 01291 636342 February 2016 47

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MAYONNAISE, SAUCES, PICKLES & RELISHES

Piquant launch seven new recipes Piquant ended 2015 with the introduction of a range of 500 ml retail bottled sauces and have started 2016 with no less than seven new sauces and dressings. Sales director Michael Hooker reveals all ONE thing 2015 has taught us is that the Great British public are evolving an ever more intricate palate and to stay ahead in a constantly changing market you must not only concentrate on core skills but also be ready to lead and innovate.

Tomato ketchup has more often than not been used as a condiment with various dishes that are usually served hot such as chips, hamburgers and hot dogs.

However ketchup is also a perfect base to impart other flavours which can be used for salads and sandwiches. We thought it was about time the good old-fashioned ketchup was given a facelift, so we came up with a new range of versatile recipes that can be used in many dishes.

Balsamic Ketchup A rich premium ketchup with a sweet balsamic and sundried tomato twist.

Peri Peri Ketchup One of the UK’s favourite flavours for 2015 is now available as a cool new ketchup, providing hints of tomato, onion, garlic, chilli and lemon for a great eating experience

Chipotle Ketchup Sales of Chipotle-based products have seen huge growth in 2015 and seems ready to continue into 2016. With its smoky jalapeno undernotes our Chipotle Ketchup is sweet, spicy and ‘smokin’.

We already have a range of traditional flavoured mayonnaise – Tikka, Coronation Mexican and the like, but thought we would try and lift the bar for 2016.

So continuing the theme, we have a couple of new flavoured mayonnaises: Salt & Vinegar Mayo Premium mayonnaise blended with salt and malt vinegar - the quintessential chip dip.

Mushy Pea Mayo Elevate your fish finger sandwich to another level with this innovative mushy pea mayonnaise, mixing traditional mushy peas with creamy mayo & mint to give a fresh take on a British classic Our aim is to continue mayonnaise development throughout the year and Mark Southey who heads up our R&D

already has a couple of field trips planned to make sure we catch any new market trends.

White wine has always been used in sauces normally with a classic French twist. During 2015 we have noticed a huge increase in sales of Prosecco and so are riding that recent surge in popularity, Piquant have introduced a couple of their own Prosecco based sauces and dressings for 2016.

Lemon Prosecco Vinaigrette Our lemon Prosecco vinaigrette, blends a classic trio of lemon, mustard and vinegar with the added glamour of prosecco Creamy Prosecco Chicken Basting Sauce A creamy Prosecco based sauce with a gentle infusion of sage, parsley and oregano. As well as our own field trips and market research, we welcome any briefs from our existing customers as well as any future new partners. We love a challenge and specialise in turning our customers’ needs into products that they can use to grow their business.

Geeta’s: ‘The Best Chutney in a Sandwich’ CURRY is firmly established as Britain’s favourite food, and Geeta’s popular chutneys are recognised to be the perfect accompaniment, says the company.

Geeta’s Foods was a pioneer in bringing Indian food to the UK retail market and hence into the homes of British consumers over 20 years ago.

Their first product, originally listed in flagship gourmet retailers, was Geeta’s Premium Mango Chutney, made to an authentic recipe handed down through generations of Geeta Samtani’s family.

Geeta’s Premium Mango Chutney soon found a place on the shelves of all the major multiples, and is now a muststock line, testament to the product quality and longevity.

Since then Geeta’s has brought other traditional Indian chutneys such as Lime & Chilli to the UK market, and kept up with trends for new ingredients with products such as Pomegranate & Mango Chutney, and Tomato & Onion Chutney.

Originally Geeta’s chutneys were used primarily as an accompaniment to Indian meals.

More recently we have seen Geeta’s chutneys being used more and more frequently, not just with classic Indian curries, but also as a snack and lunch time option – for example in sandwiches

48 February 2016 SANDWICH & FOOD TO GO NEWS

and wraps, with salads and jacket potatoes.

Geeta’s is again proud to be a product sponsor of the British Sandwich Designer of the Year 2016 competition. This year contestants will be showing their innovative use of its Smooth Premium Mango Chutney.

“This product takes the much loved flavour of our flagship product, with smaller chunks, and no whole spices, making it perfect for the sandwich industry, adding a truly special condiment to the repertoire of development chefs across the country,” says the company.

“Our Chutneys are available in various sizes, to suit any dish. We also do a number of other ranges that would be great for the sandwich industry.”

Tel: 020 8450 2255

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Proud product sponsors of

BRITISH

SANDWICH

DESIGNER OF THE YEAR 2016

Geeta’s Foods are manufacturers of Premium quality Chutneys, Pickles, Sauces, Spice Mixes and Pastes, supplying both retail and foodservice customers for over 20 years.

Our products are great as sandwich fillings, for marinades, jacket potatoes and as side condiments. Products are available in multiple sizes.

For further information and samples: Geeta’s Foods Ltd www.geetasfoods.com / Tel: 020 8450 2255 / email: trade@geetasfoods.com

To advertise call Paul Steer on 01291 636342 February 2016 49

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MAYONNAISE, SAUCES, PICKLES & RELISHES

Heinz Tomato Ketchup 50% Less Sugar range THE Heinz Tomato Ketchup 50% Less Sugar range was launched in response to customer concerns over the sugar content in Tomato Ketchup. Just one year later, the new range has now achieved a 3.7% share of the Tomato Ketchup category, says the company.

The latest range replaced the existing Heinz ‘Reduced Salt & Sugar’ Tomato Ketchup variety, using Stevia, a plant-based source of sweetness, to reduce the product’s

sugar content without altering the unmistakable taste of Heinz Ketchup “that families know and love”.

Chris Isaac, Heinz Tomato Ketchup Brand Manager, said: “We are delighted that our Heinz Tomato Ketchup 50% Less Sugar range has been such a success, exceeding our performance expectations in its first year. This is testament to the quality of our new recipe and our promise to consumers that they will not have to compromise on taste.

“Our customers are becoming increasingly health conscious amid growing industry debate regarding salt and sugar levels in products and we want to ensure that families who know and love Heinz Tomato Ketchup are offered lower sugar and salt alternatives.”

The Bay Tree High Quality Preserves BASED in rural Somerset, The Bay Tree has been producing high quality preserves for more than 20 years.

Starting off in her mother’s kitchen, Emma Macdonald has grown The Bay Tree into an award-winning company, which now produces nearly 200 lines of jams, relishes, chutneys, cooking sauces and more. “Made using high quality ingredients to deliver consistently delicious flavours, The Bay Tree products frequently succeed for making the ordinary, extraordinary,” says the company.

The company produces a wide range of sauces, chutneys and relishes perfect for helping food to go operators add an extra dash of flavour to their food! A number of The Bay Tree’s condiments are also available in 3kg catering tubs for the foodservice sector.

The bestseller is Spicy Tomato & Caramelised Onion Chutney, a winning combination of sweet and gently spiced flavours. “This is a versatile and delicate chutney that will help add some pizzazz to your cheese or ham sandwich,” it adds.

Another bestseller is its Piccalilli, a crunchy mix of vegetables in a tangy yet smooth mustard sauce. “This special recipe is an ideal pick-me-up for cold meats,” it adds. The product was awarded a gold star the Great Taste Awards 2015.

Another of its award winners is Garlic Pickle which has previously won a Great Taste Award. The Bay Tree’s take on a traditional Indian treat, this is reckoned to be “ the perfect partner to a curry.”

There’s also Farmhouse Pickle, a traditional English pickle that works particularly well with a Farmhouse Cheddar; there’s also an Onion Marmalade Kilner, which can be basted onto sausages and bake, to create sausage baps “with a deliciously sticky twist!”.

The Classic Mayonnaise is “A creamy classic created to complement your favourite sandwich, time and again,” and its Horseradish Sauce, is a fiery horseradish “guaranteed to boost the flavour of a salmon bagel or beef sandwich. Add a dollop of cream for those with milder tastes.”

Finally, Caramelised Onion & Fig Chutney is a sticky, slightly sweet

50 February 2016 SANDWICH & FOOD TO GO NEWS

chutney, “perfect for adding a Middle Eastern inspired twist to your sandwich selection!”

Emma Macdonald, Founder of The Bay Tree, says: “One of my favourite things about preserves and chutneys is their versatility. Everyone has their own unique flavour palate, and condiments are great for adding a personal twist to your sandwich! High-quality, flavourful accompaniments can transform something ordinary into something extraordinary – elevating your sandwich offering.

“Time-saving is really important in the food-to-go industry – using a readymade condiment, rather than making it from scratch, will relieve pressure from busy operators.”

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PROFILE

W

“We made it up

as went along”

How did Caffè Nero manage to achieve a chain of some 600 stores, starting from an initial platform of five acquired coffee bars, a limited budget and very little expertise?

Paul Ettinger, co-founder, explains all

hen we started Caffè Nero in 1997, only one of us – the operations guy - knew what he was doing. The rest of us really just made it up as we went along.

Since that time we’ve come a long way. We now have 600 stores in the UK, 150 overseas and turnover is close to £350m. We sell around two million drinks a week and we employ around 4,000 people. We are profitable and all the profits go back into building new stores or paying the interest on the loan that we have.

At the beginning, however, we really didn’t have any money. We gathered enough from friends and family to buy five small coffee bars in London and that has probably been key for us. If you want to build a brand and don’t have all the time in the world, you don’t want to start from scratch. We probably would have lost five years if we hadn’t bought those five coffee bars.

They weren’t really branded at the time. They were called Caffè Nero, they had good panini and coffee, but otherwise you wouldn’t have called them a brand. But it gave us a base from which to start.

They were small, but they were great locations and that was also critical – you can do a lot with a brand but you can’t turn a bad location into a good one.

We were ambitious and wanted to build a chain but we had spent all our money on buying those five. For a time it was really tight: we had to go back to friends and family to borrow a bit more money as we didn’t have enough to pay the rent at first. It wasn’t a great way to start a business but, boy, it really does focus the mind!

Branding So how did we achieve the look and branding of Caffè Nero without spending lots of money?

We found two guys who had been working with one of the really big design agencies and had just left to set up on their own.

They were very ‘hungry’ and very cheap. We got them into a room and briefed them after putting a lot of thought into it. Even at that time we had a very clear perception of what we wanted the brand to be.

We knew that coffee would be the core of the brand, with an Italian/ Mediterranean flavour. We also knew what we didn’t want to be: we could see

52 February 2016 SANDWICH & FOOD TO GO NEWS

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that Starbucks was about to come on the market and Coffee Republic was already there.

About three weeks later they came back and put their ideas on the table including the Caffè Nero blue and black colours and the logo, which is now so well known. We knew immediately that was what we wanted. The whole thing probably cost us a few hundred pounds.

Products We then spend the best part of the first year trying to get the product right: making the coffee and the food absolutely perfect, as well as the service and staff training. None of that actually cost us, but it was all absolutely critical.

If you don’t have that right, you can’t build the brand.

I have a lot of people coming to me now with plans for new concepts for coffee bars and very often they forget that it’s about the product as well.

BluE sky We also looked for blue sky. There was a lot of competition – not anything like as much as there is now, of course - and we wanted to position ourselves where we wouldn’t be competing directly with our competitors.!

As I mentioned, we knew Starbucks was on the way and we knew a lot about them. We had Costa Coffee, which was quite corporate, although the food wasn’t that great then and they had some issues around service.

That’s why if you go into a Caffè Nero today, the service is very different to say Starbucks – you have a one to one relationship with a barista. That was very carefully thought through to make us different from them.

We also decided to make an effort to be friendly with our customers and get to know them from day one. Our baristas are trained to get to know you very quickly, so by the second or third time they know your name and your coffee. That gave us a huge advantage in the market. loyalty card The other thing we did, which a lot of people laugh about today, was launch a loyalty card. The beauty of it was its simplicity. People said it was going to cost us a lot of money, that there would be a lot of fraud. But it made a huge contribution to building the brand.

Everyone loved having it, whatever their background.

I’ve been in China in meetings with multi-millionaires and they’ll get out of their wallet a dog-eared loyalty card and say ‘Two more stamps and I’ll get my free coffee!”

Last week we gave away 56,000 free coffees from loyalty cards. Does it cost me money? Not really. Does it gain us loyalty and friends? Yes, massively. Do our competitors do it? Very few.

Building thE Brand We then built the first Caffè Nero, which was in Soho, but no-one came in! We stood outside the building on the first day and tried to work out what to do?’

We didn’t have a marketing budget – we didn’t even have anyone with marketing in their title for the first ten years of the business.

The next day I stood outside again and waited for people to go past and tried to give them what we call a VIP coffee card. No-one took any notice.

The next day I changed strategy again and stood outside saying ‘free coffee’.

Boy, did that work. It had an incredible impact and suddenly everyone was taking a card and then going into the shop and trialling, or going back the next day.

After about three days of doing it I began to feel that we were going to win this one because people were coming in, starting to pay for their coffees and becoming regular customers. From then on, every time we opened up we would hand out hundreds of free coffees outside.

So, I would recommend that to anyone – it really does work - providing you’re giving them an amazing experience; it builds loyalty. Even today, I would say that 60-70% of our customers come back more than once a week.

In the early days it would take us about two years before we’d got a steady return. Now, we open around one every two weeks and it takes us

around 10 seconds to go from zero to what we call a mature business, steady state. That’s the power of the brand.

But it took us years to achieve and it didn’t happen until we had around 250 shops. guErrilla markEting The other thing we did was guerrilla marketing. When we opened up near big office blocks I would go in and hand the receptionist a stack of free coffee cards. They then played God, as it were, and handed out cards to their friends or heads of departments, and within a week we had half of that office coming to us.

We wanted to be seen as a cool, young brand, so we launched a competition at St Martins School of Art and Design with a price of £1,000 for students to create an original piece for art for Caffè Nero. We had hundreds of entries! They were all talking about it and they would then come in and see their art up on the wall. It was a brilliant way of creating a buzz around Soho.

One of the things we didn’t do was PR after the first couple of years. It can cost a huge amount of money and I wouldn’t recommend it.

They only time it really worked for us was when we opened in Manchester, but it was a disaster as we weren’t well known outside London. We realised that we were going to have to do something really special.

When we opened the second, we decided to throw a party for local press and VIP’s, and through an agency brought along some Manchester United footballers, some models and a famous astrologer, who’s name I won’t mention.

At one point it got a bit out of hand and the wrestler Giant Haystacks ended up charging out of Caffè Nero with one of the ‘dolly birds’ in his arms.

It cost us about £2,000 but it got us onto to the front pages of The Sun and gave us a lot of local coverage.

www.sandwich.org.uk February 2016 53

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PROFILE caFFÈ nEro Food Caffè Nero has recently launched a new hot food range, adding to its mainly Italian-inspired offer of paninis, sandwiches, tostati, wraps and a gluten free roll.

The new dishes on the menu include Al Forno baked dishes, layered risotto and pasta pots, and flatbreads topped with vegetables and mozzarella. The Vegetable Pasta Arrabbiata consists of oven roasted Mediterranean vegetables served with pasta coated in chilli and olive oil, for example.

All dishes are created by Caffè Nero chefs and served hot by their baristas.

The range also includes soups and salads, muffins and pastries, cakes desserts and biscuits.

The existing panini range was originally created a number of years ago by a partnership of Ursula Ferrigno and Mark Arnold, who at that time worked for Food Partners, and is now at Tasties (Street Eats).

Panini Salami & Grilled Peppers (Il Milanese) Milano salami, grilled red and yellow peppers, mascarpone & regato cheese and rocket, on ciabatta.

Pesto Chicken (Il Genovese) Chicken breast, with slices of Italian Mozzarella, a pesto and Béchamel dressing, slow roast tomatoes and baby spinach, on an artisan ciabatta.

Classic ingredients inspired by the region of Liguria.

Goats Cheese & Grilled Red Pepper Panini made with creamy smooth goats cheese with sweet grilled red pepper and baby spinach leaves layered in a seed topped stonebaked ciabatta. sandWichEs The range includes popular varieties such as Egg Mayonnaise, Mature Cheddar & Pickle and BLT, made using either oatmeal or malted wheatgrain bread. light mEnu The range includes a Light Menu, which includes the traditional Cypriot recipe of a lountza halloumi sandwich on a multigrain baquette with 471 kcal; chicken tabbouleh wrap with 475 kcal; smoked turkey & cottage cheese with 459 kcal; grilled haloumi spinach & tomato; smoked salmon & cream cheese, and tuna caesar sandwich.

Franchising Probably one of the best things we did was not to franchise and not try to go international until much later on. It’s a common mistake smaller brands make, going far too early. While you might be having a great time opening a shop in Dubai, you tend to take your eye off the ball and lose your focus. Before we went international we had at least 300 stores.

nEW locations We’re now big enough to have a team of experienced agents around the country.

They know their regions really well. In the early days you would go and stand outside that shop from early in the morning to late at night and count the number of people going past by the hour. You also need to know if it’s a five, six or seven day location. It’s the only way to do it.

54 February 2016 SANDWICH & FOOD TO GO NEWS

You want to know you’ve got the right people and demographics, and also look at other retailers around you as signposts. Certain retailers in the area always worked well for us such as M&S and PizzaExpress. If you think customers of theirs will also be your customers, you’ve got a chance.

The site we really couldn’t understand was on The Strand in London. The footfall was absolutely huge - possibly the busiest in the UK, But when we opened we didn’t hit our budgets in the first couple of years at all.

We eventually realised that people were coming out of the tube station with their heads down, trying to get to their offices further up the road and just didn’t seem to have the time or inclination to come in and have a coffee.

We were just too close to the station.

In time, more offices opened up as the area developed and the coffee bar is now doing very well.

Watch thE cash FloW We had a really good finance director who watched the cash really carefully and make really accurate cash-flow sixmonth forecasts. As we grew we had a group of investors to whom we could go back to occasionally and show them that the results were good.

In this industry we are fortunate in having positive working capital: we get paid today and we pay our suppliers in 30 days. Depending on the speed at which you grow, you can generally balance your growth with cash, if you’re really tight with your cash-flow. shoP dEsign Designers have to be very carefully controlled because, as we all know, if a sink is in the wrong place it can be a nightmare. It has to look good and really work as well.

So we regularly held what we called functionality meetings between the designer, operations director and the chairman – who even today still takes a very active interest in the design of Caffè Nero. thE FuturE We’re still growing at the rate of between 1-2 a week, but mainly outside the UK. We now have four in Boston in the U.S. It’s a huge potential market for us. We would also love to be in Asia as well, and would also like to be in other parts of Europe.

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What’s in a (domain) name? graeme simpson, Managing Director of Butterware, walks us through the perils and pitfalls of choosing an Internet domain name

P

icking the right domain name for your business is very important. It identifies you and, crucially, can determine how easily you are found on the Internet.

If the domain name you choose is difficult to remember or confusing in some way, it can make you hard to find and ultimately, have a negative impact on your business.

Any domain name is divided into two sections: the first section such as google, and then the extension, such as co.uk. These are stuck together to form a complete domain, such as google.co.uk.

The extension must be selected from an internationally agreed list.

Common extensions such as .co.uk are meant for UK based companies whereas .ac.uk is for academic instutions.

The extensions don’t have to be country specific and in recent years the list of options has grown enormously, including things like .coffee and .shoes. Although .com is meant to be without geographical bias, it’s often associated with American or at least larger companies.

An additional part called a subdomain is added to the beginning of a domain name to form a complete address. By convention we use www for websites, but it can be anything really. You can use alternative subdomains to give you options for different websites, which then look like they’re part of the same family, e.g. promote.myshop.co.uk. Once you

Abbreviations

tsb.co.uk

Add hyphens. If you do this you must be consistent and add hyphens between each word. Otherwise it’s just confusing.

the-sandwich-box.co.uk

Miss a bit out!

sandwichbox.co.uk

Add a bit

oxfordsandwichbox.co.uk

control the domain name, you can create any subdomains you want.

Your domain name has to be globally unique. Finding something that no-one else is using and that matches your criteria can be quite tricky. Normally your choice of domain name will be determined by your business name. This isn’t always the case - B&Q’s primary domain name is diy.com, but that’s pretty unusual.

If your business has an unusual name then finding a suitable domain ought to be pretty straightforward. If on the other hand you have a more common name then you might struggle. I’ve come across at least four companies called ‘The Sandwich Box’ and I bet there are plenty more than that. I’m going to pick on this business name for my examples below.

Visit a website that sells domain names and put your company name in to see what is available. We use GoDaddy (www.godaddy.com) but there are plenty of others to choose from. For UK based businesses, the default extension tends to be .co.uk. If

that’s available and the price is right, then great. Get on and reserve it quick!

If your preferred name isn’t available then all is not lost. You may need to vary the name or the extension or both. name variations There are a few options you can use to vary the name in your domain name together with some examples.

Extension variations If .co.uk isn’t available, consider .uk, .com or (if appropriate) .coffee. Some other countries allow foreign companies to buy domains with their extensions. That allows some creative options like YouTube using a Belgium domain name with youtu.be. To look at what is available, search for ‘Country code top-level domains with commercial licenses’.

You may have to vary both the name and extension to find something that fits. Whatever you choose, remember to try and stay as close to the norm as possible, and in general, shorter is better.

www.sandwich.org.uk February 2016 55

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SEAFOOD

An end to weights confusion for seafood foodservice customers The practice of using water ice glazing for frozen prawns or fish has often meant foodservice customer confusion about the weight of the prawns or fish they were buying. New E.U regulations aim to establish uniformity, with producers due to make changes on their packaging before September 2016.

Royal Greenland, a major producer of cold water prawns, explains the background

G

lazing with water/ice is a common practice in the frozen seafood industry in order to protect the delicate fish.

However, in the past there has been some confusion among producers as to how to declare the ice glaze. Now the EU has set out new regulations for declaration of net weight on frozen seafood packaging.

Frozen seafood is often coated with a layer of clean water/ice of varying thickness in order to keep the product fresh and prevent the delicate meat from drying out during transportation and storage in freezers.

In other words, the glaze works as an extra layer of air tight packaging reducing the rate of oxidation. Glaze is applied by dipping or spraying the frozen seafood product with potable water.

The amount of glaze is dependent on the product temperature, the temperature of the water, the size and shape of the product, its surface area and the glazing time. Depending on the product, 8-12% glaze is common, but in extreme cases glaze of 25% on natural fish and 40% on prawns has been seen in the industry.

No common declaration practice In the past, there has not been a common industry practice regarding the declaration of ice glaze on product packaging, which has made it very difficult for customers to compare prices and know exactly

how much fish they were buying.

Some producers declare net weight of the total content of the package, while others declare "drained net weight" (excluding glaze) or state both gross weight and net weight on the packaging. This can result in some products looking artificially cheaper than others. An example; a foodservice customer buys 5 kg of cod loins from two different producers, one of them declares net weight excl. glaze while the other just declare 5 kg on the packaging. If both producers glaze with 10% water, the end-user will get 500 g more fish from the first producer than from the second, making it very difficult to compare price per unit or price per kg.

56 February 2016 SANDWICH & FOOD TO GO NEWS

EU regulations for standardization In December 2014, the new EU Food Information Regulation took effect and it enforces a new legal obligation, according to which the labelled net weight of any glazed, frozen food must be the weight of the food item itself without the glaze. This means that only one weight has to be declared on the packaging providing increased price transparency for end-users.

Producers have to implement this on their packaging before September 2016.

Royal Greenland has been working for uniformity on the company's packaging for years, changing all packaging to net weight excl. glaze, in order to ensure that customers pay for fish and not for water.

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Pret A Manger and Yo! Sushi come top of sustainable seafood survey PRET A Manger and Yo! Sushi have come top of a Marine Stewardship Conservation survey on chains policies on buying sustainable seafood because of their “highly responsible approaches”.

Pret achieved an “excellent” 4.5 blue fish (out of 5), while Yo! Sushi, which serves more species of seafood than any of the other chains assessed, was given a 4 blue fish rating. Wagamama was third with 3.5 blue.

It found that a total of more than half the UK’s large restaurant chains are using seafood from overfished areas or fail to be transparent about the origins of their fish and shellfish. The worst offenders, according to the survey, were Bella Italia with 1.5 red, and Ask, Frankie & Benny’s and Chiquito all close behind.

The survey was conducted in conjunction with Fish2Fork, the online guide which rates seafood sustainability.

Sea bass, whitebait, cod and king prawns are among types of seafood used by some restaurants which come from fisheries rated “avoid” by MCS, or for which the source is unclear.

The twelve chains surveyed boast a total of more than 1,800 branches between them, and serve thousands of tonnes of seafood each year. But seven failed to reach the basic level of sustainability on seafood that Fish2fork and MCS believe to be the minimum standard.

Sam Fanshawe, Marine Conservation Society Chief Executive, says: “MCS advice on seafood sustainability has already influenced major supermarkets to adopt

Cold water prawn prices likely to remain stable RECENTLY the Greenlandic Institute for Natural Resources (the independent organisation of researchers and biologists who advise the government of Greenland) have published their 2016 advice for the Greenlandic prawn fishery.

Their research shows that the quota reductions of recent years have borne fruit and the prawn biomass in West Greenland is increasing. In addition there seems to be a relatively large volume of ‘new recruits’ (small prawns) on their way into the fishery.

Following this finding, they recommended that the Government

of Greenland increases the quota for 2016. This is exactly what happened when the Government of Greenland convened in mid-November to determine the Greenlandic quota for 2016.

The Government set the quota for Western Greenland at 85,000 T, up from 73,000 T in 2015, but 5,000 T below the maximum recommendation from the Institute of Natural Resources. The expectation for the Canadian quota for 2016 is that it will be set below the level of 2015.

However, pending the biological advice for Canada, this has yet to be established.

sustainable sourcing policies and the restaurant sector needs to follow suit.

“We’re very encouraged that major high street chains like Pret A Manger and Yo! Sushi are leading the way, demonstrating that sustainable seafood is good for business as well as the environment.”

Tim Glover, co-founder and managing director of Fish2fork, said: “Some restaurant chains are making every effort to ensure the seafood they put on their menus is caught sustainably or farmed responsibly. But we believe the sector as a whole should be putting much more effort into sourcing practices and the information given to customers. Diners want to eat with a clear conscience, to know that their menu choices are not further damaging our hard-pressed seas".

Keeping the fishery sustainable THE increase in the Greenlandic quota leads many to believe that prices will drop again as availability is likely to increase slightly. However, Category Manager Henrik Cordsen said: "The increase in quota in Western Greenland is relatively small and we don't know if the current stock will keep increasing or if it is just a temporary spike. For that reason, the availability situation is expected to remain similar to 2015 next year and the same goes for prices. Above all, we want the fishery to remain sustainable."

S&FTG_161_Jan16_p56-63_Layout 1 27/01/2016 20:54 Page 59

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S&FTG_161_Jan16_p56-63_Layout 1 27/01/2016 20:54 Page 60

SEAFOOD

Health interest boosts demand for seafood A

thought to help prevent heart disease.

Two thirds of people (65%) who reported eating more fish, said the change in their diet had been motivated by trying to eat more healthily, while other reasons included an effort to cook or eat a wider variety of dishes (42%).

One third of people who were eating more fish (33%) said it was because they had reduced the amount of meat they eat, though just 2% said they had become pescatarian or cut meat out of their diet altogether.

Toby Middleton, Programme Director for MSC in the UK, said: "At this time of year, many of us resolve to eat more

www.bigstockphoto.com/paulista

survey for sustainable seafood ecolabel, the Marine Stewardship Council (MSC), has found that one in six people (17%) in the UK are eating more fish and seafood than they were a year ago, with most of them (65%) saying they have increased their fish intake because they are trying to eat more healthily.

Fish and seafood is low in fat and high in protein, and has long been hailed for a host of health benefits. The NHS recommends that a healthy diet should include at least two portions of fish a week, including one portion of oily fish, which contains high levels of long-chain omega-3 fatty acids and is

60 December 2015 SANDWICH & FOOD TO GO NEWS

Top award for UK Sushi Chef Celebrations took place recently at Nobu, Old Park Lane, as Xia Jia Tian from one of London’s top sushi restaurants, Kouzu, was crowned as champion and secured a place at the Global Final in Tokyo.

The competition, in partnership with the WSSI and The Norwegian Seafood Council, featured quality Norwegian Salmon farmed in Norway.

The competition consisted of nine of the UK’s top sushi chefs, from restaurants such as Maze Grill Park Walk, Sake No Hana and Sushi Samba, battling it out in two rounds; the Edo Mae and the Creative Sushi.

Xia Jia Tian, now crowned the UK’s Top Sushi Chef, was overwhelmed with this personal achievement; ‘It has been the most incredible experience, I am so honoured to have won this competition and am really looking forward to the final in Tokyo’.

Judge Hirotoshi Ogawa said that Xia Jia stood out as an all-round fantastic sushi chef. healthily or try new things, and incorporating more fish in our diets can be a good

way to achieve both goals.

But our poll took place before New Year’s

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To advertise call Paul Steer on 01291 636342 February 2016 61

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SEAFOOD

resolutions were made, so clearly for a lot of people the switch to eating more fish is not just for January there seems to be a growing, year-round interest in ‘meat-free Mondays’, for example, as people try to cut back on the amount of meat they eat, without becoming outand-out vegetarians.

Healthy oceans as well as healthy diets "As demand for seafood increases, so does the need to protect our oceans from overfishing. That means it’s increasingly important to ensure that the fish we eat is caught sustainably, so that future seafood supplies and the marine environment are safeguarded," added Middleton. "Consumers can play their part by choosing seafood with the blue MSC ecolabel”.

When shoppers choose products with the MSC ecolabel, they reward the fisheries that are committed to sustainable sourcing, and incentivises others to improve their practices, helping to ensure that life in our oceans is safeguarded

Norwegian salmon up in volume A year of being barred from Russia has resulted in an increase of the export share of Norwegian salmon to the EU. Approximately 77 per cent of all Norwegian salmon exports, measured in product weight, went to the neighbouring markets in the EU in 2015. In 2014, the corresponding share was 72 per cent, and in 2013 it was 68 per cent.

Measured in product weight, the most important salmon markets in 2015 were Poland and France. But the largest growth market was the United Kingdom, measured in absolute volume, with an increased volume of 14,279 tonnes, or 24 per cent, compared with 2014. for the future.

Almost one in four fulltime students (24%) and more than one in five Londoners (22%) polled by YouGov on behalf of the MSC said they were eating more fish. People living in households without

children were also more likely to have stepped-up their fish consumption (20%).

45% of the UK seafood catch is now certified sustainable, with over 1,100 MSC labelled products on sale in the UK

Brakes Sustainable Fish Cities pledge The UK’s largest wholesale foodservice supplier, Brakes, has taken the ‘Sustainable Fish Cities pledge’ in what amounts to a major move for the industry.

This has commited Brakes, which has around 7,500 employees and 62 depots in the UK, to a suite of measures which will ensure that all their general sale, own brand fish and seafood products, are from verifiably sustainable sources, protecting precious marine environments and supporting sustainable fishermen and farmers.

Samuel Stone, MCS Fisheries Officer, said at the time: “This is truly a very impressive and very welcome commitment for a company of this size. A key goal of MCS is to make sustainable seafood the only choice for consumers, and by Brakes taking the Pledge it’s a massive step forward in achieving this. Well done to Sustain and Brakes for the huge amount of work invested to make this happen which will protect precious marine environments and support sustainable fishermen and farmers.

“Brakes’ new fish sourcing

policy means that with immediate effect the company have stopped buying any fish rated 5 on the MCS Fish to Avoid List, and removing or re-sourcing all Amber (4 rated) items within 12 months. Brakes will also clearly identify which products are most sustainable by applying MCS’s 1-3 rating on their online product directory to help customers make the best choices. Products may also be MSC Certified.”

Sustainable Fish Cities campaign aims to see only sustainable fish on menus in the UK, and is now active in 14 towns and cities across the UK’s Sustainable Food Cities network . Each local campaign is gathering fish commitments from schools, councils, universities, hospitals, workplaces and iconic venues. With sustainable fish now the norm for thousands of Brakes customers in these sectors, the pledge is expected to encourage many more pledges across the network Ruth Westcott, Sustainable Fish Cities Project Officer at Sustain, who convene the project, says it’s vital that the foodservice sector takes fish sourcing seriously:

62 February 2016 SANDWICH & FOOD TO GO NEWS

“People are eating more fish than ever when they eat out and it is simply unacceptable that they should be able to choose an endangered fish from a menu in the UK. I am delighted to welcome Brakes as a Sustainable Fish Cities signatory in what feels like a significant turning point in the industry.”

Brakes was the first national fish supplier in the UK to commit to the Fish Cities pledge, giving its customers unprecedented access to sustainable fish. With sustainable fish now the norm for thousands of Brakes customers in these sectors, the pledge is expected to encourage many more pledges.

Adam Swan, is Category Director at Brakes: “The commitment will help caterers following important initiatives in their sectors such as schools’ “Food for Life” or the new Hospital Foods Standard as well as supporting our group and independent customers’ own sustainability claims. We hope our pledge will encourage our customers and the industry to sign up and help protect fish stocks.”

S&FTG_161_Jan16_p56-63_Layout 1 27/01/2016 20:54 Page 63

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S&FTG_161_Jan16_p64-65_Layout 1 27/01/2016 20:45 Page 65

PROFILE

ON THE MENU Breakfast BRESKFAST BURRITO Soft flour tortilla stuffed full with sautéed potatoes, sliced chorizo, scrambled egg, black beans, cheese and salsa. Veg option also available.

CHORIZO QUESADILLA Soft flour tortilla folded with sliced chorizo and grilled cheese served with salsa on the side All day BURRITOS Guacamole Soft flour tortilla filled with your choice of rice, beans or peppers & onions, meat (or vegetarian), salsa and cheese or sour cream.

NAKED BURRITOS A bowl filled with a choice of rice, beans or peppers & onions, meat (or vegetarian), salsa and cheese or sour cream. Substitute rice for lettuce to make a healthy salad.

TRES TACOS Three soft corn or flour tortillas with a choice of meat (or vegetarian), salsa, cheese or sour cream & shredded iceberg lettuce.

Tortilla starts to

SIZZLE Tortilla, the UK’s largest take-away and eat-in Mexican chain, is expanding rapidly with new outlets planned for Scotland and Dubai.

Richard Morris, managing director, explains how its success has been achieved

W

e are the UK and Europe’s largest Mexican restaurant brand chain, producing burritos, tacos and quesadillas for both eat in and take away.

Many of you will know that Mexican food has had a pretty poor reputation for some years. Brandon Stephens, the guy who started the business, came over from the States, was somewhat appalled at the poor choice of Mexican food and decided to live his dream and opened the first Tortilla in 2007.

The story has grown from there and the business has really moved forward – in fact, we now have 27 locations, one of the most recent being Birmingham Grand Central Station.

The vast majority are in London but we’re starting to spread our net. We’ve opened two sites in Nottingham now and we’re opening in Scotland at the end of the year. We definitely think the business is scaleable and will travel around the country, and it’s something we particularly want to do because finding locations at reasonable prices is quite challenging in London.

What we’ve learned about opening outside London is that it takes people a little bit longer to ‘get it’. When they do, it flies. Our third busiest site is in Leeds, so we have no fears about widening the net.

What makes this such a success business? A lot is about simplicity. We have a very simple menu which is easy

65 February 2016 SANDWICH & FOOD TO GO NEWS

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PROFILE to read; we have a dozen or so core items which are produced fresh daily – all our salsas, guacamole, and so on.

Our meats we marinade centrally, which is fantastic for quality purposes because of the way the product is made.

We haven’t messed around with the menu too much since the start. As most people know now, if you are able to do one or two things brilliantly well, then you’re business will be successful. If you try to do to many things on an OK basis, then you will struggle.

Where possible you will always see a Corona beer chandelier in our businesses – we work closely with the brand (made by Cerveceria Modelo in Mexico), it fits well with our business – and it’s always a great talking point. In fact, we’re opening so many outlets, we were running low on bottles, so we recently held a drinking evening for our friends and customers in our Oxford Circus branch called ‘Beers for Chandeliers’!

If you are looking for sombreros, pinatas or cactus trees, I’m sorry to tell you that you’re going to be disappointed – you won’t find them with us! We’re a Californian-led Mexican business and definitely not cheesy Mexican.

We are predominantly a lunch-time business, but we are trying to add on extra times of trade, like so many other businesses. We’re currently doing some breakfast trials in Clapham and Victoria and we’re also trying to move forward on our evening offer, using lighting and other different ideas such as a push on alcohol sales. So far that’s doing really well for us. We’ve seen a big move in that direction in the past few months.

We also have an interesting scenario where we can open restaurants without A3 usage. For example, in Clapham we have a business where we’re not cooking at all. We’re bringing all the food in from a central kitchen and prepping all the cold items on the premises daily. It’s a small site – about 900 sq ft – and it’s absolutely mobbed.

We do more evening trade there than anything else. We see it as a good opportunity to look at other places like that.

Making money in the City in this industry is incredibly hard work.

There’s very little evening trade. At the Leadenhall market site the volume of people you get coming in between 12.30 and 2.30 is astronomical. So much so that we’ve had to create another line downstairs, and an extra kitchen to deal with our on-line orders and the deliveries we do into the City.

The truth of it that we’re open for only around three hours a day, five days a week, so with the rents they charge you have to find a way of utilising that as much as you can.

A market overview done a while back found that we were sitting in the best place - fast-casual, American Mexican-style food, and another reason why were such a success business is that we sit in a very good price point.

We compete with quite a few other burrito and Mexican operators and are pretty fortunate that we are almost 20% less expensive than them, so we have a little bit to play with in terms of pricing.

As far as the introduction of the living wage is concerned, most people say you will have to reflect that increase in your pricing. I’ve been

reluctant to raise prices but it’s something we may have to look at.

We refinanced the business last year and we are set financially to open up 50 sites in the next two to three years. I have a very strong Board of people who work with me including Robin Rowland from Yo Sushi and good private equity partners.

We have a lot of opportunities with sites: high footfall is important but us but we don’t have to be in any specific location we are in shopping centres, high streets, travel hubs and kiosks.

We are also constantly being asked to do outside events. We hope to be opening our first store in Dubai at the end of this year where we are working with partners – the sky is the limit.

There’s also the possibility of franchising, although it’s not something I’m particularly pushing.

The clear job for us is to grow this brand in the UK. But we have to be careful we don’t get carried away with expansion. We’ve all been here before and we have to be aware that things can change. Because of the price points the business is virtually bullet proof, and if we mess it up it will be entirely my fault.

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PACKAGING

Bunzl launch new burger packaging concept BUNZL Catering Supplies has launched a selection of new and innovative products aimed at the ‘better burger’ market, with the aim of helping operators take advantage of the growing trend for takeaway artisan burgers.

With sustainability, efficiency and functionality in mind, the business has introduced PleatPak manufactured by GreenDustries, as an innovative burger packaging concept which physically wraps around the product making it eating easier and neater to eat.

The pleated packaging is designed within specifically defined parameters that are partially folded back after each bite, however remain wrapped around the remaining part of the burger. This results in the burger remaining intact, with nothing spilling or dripping out.

To accompany PleatPak, Bunzl Catering Supplies has launched Magic Bag, a pleated flexible container for chips and finger foods. The product is designed to maintain food quality with the opening at the top allowing the release of moisture, at the same time as the pleated design trapping generated heat.

The bag is designed to stand upright when filled, then by pulling sideways on the bottom of the bag and expanding the

pleats a portable and convenient pouch is formed. The bag can be opened further still to create a basket where condiments can be applied.

Taste, an innovative range of packaging from manufacturer, Huhtamaki, has been introduced for operators looking for a sustainable takeaway box ideal for burgers. The range is manufactured from paperboard with a PET lining and webbed-corners

RAP Opens New Low Carbon HQ RAPID Action Packaging has bolstered its sustainability credentials with a move to low carbon offices in Wimbledon, London.

RAP has taken occupancy at Mansel Court, a 1960s building, which has been transformed into a highly efficient workspace by the Low Carbon Workplace, a partnership between the Carbon Trust, property developers Stanhope and asset manager Columbia Threadneedle Investments.

Setting high standards for sustainable offices, the building has been upgraded to an Energy Performance Certificate of ‘B’ and a BREEAM ‘Excellent’ rating.

It is expected to be at least

50 percent more energy efficient in use than RAP’s previous headquarters.

As part of the move, RAP has signed the Low Carbon Workplace Charter. This signals the company’s commitment to work collaboratively with the Carbon Trust to minimise carbon emissions and work to achieve the Low Carbon Workplace Standard. As part of the Charter, RAP will benefit from ongoing support from the Carbon Trust to help operate the building as sustainably and efficiently as possible. This includes regular performance monitoring and reporting using a comprehensive system of smart energy sub-meters and occupancy sensors.

66 February 2016 SANDWICH & FOOD TO GO NEWS

ensuring each box is completely leakproof and the food stays hotter for longer.

Introduced to the exclusive brand Sustain range are a selection of compostable Bagasse clamshell burger boxes made from the fibrous material left over from the process of extracting sugar syrup from sugar cane. It's heated, pulped and moulded to make these insulated boxes.

Huhtamaki plans £7m spend on expanding production capacity HUHTAMAKI plans to significantly increase production capacity at its foodservice site in Gosport following increased foodservice demand.

Over the past three years, Huhtamaki has kept pace with growing demand by investing in new state of the art machinery. Now, it plans to spend £7m on the development and expansion of manufacturing and warehousing at its Holbrook site.

“With an ever-growing ‘café culture’ and more and more people eating out or ‘on the go’, operators are recognising the importance of attractive, high quality disposable cups and

containers,” says Rosemary Mason, managing director.

“This has led to an increase in demand for products such as our colourful and stylish ‘enjoy’ cups and ‘Eatwell’ food containers, our RPET tumblers and recently launched food-togo packaging range, ‘Taste’.”

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PACKAGING

Colpac enhances packaging for spring and summer salads COLPAC is enhancing its range of authentic Kraft packs suitable for salads and crudités in time for spring and summer.

The popular Kraft Tucktop Salad Packs, available in two sizes (825ml and 1000ml), are now made of Kraft paperboard with PE barrier, which is ideal for salad dressings and other seasonal wet foodstuff.

These recyclable packs feature a clear anti-mist window on the sides and top to allow excellent visibility of the products.

Colpac is also extending its range of Kraft MultiFood Pot & PET Lids, bringing out a new 1000ml

version to complement the 470ml and 550ml sizes.

Made of printed kraft effect paperboard on the outside with a white PE coating on the inside, these recyclable pots are perfect for salads, rice dishes and noodles, says the company.

The transparent plastic lids provide an attractive and appetising product presentation.

All Kraft packs can be customised either by using Colpac’s standard and bespoke label service, or by printing customers’ own branding, logos and images. www.colpacpackaging.com Tel: 01525 712 261.

New Bunzl range of colour coded ‘free -from’ labels FOLLOWING the first anniversary of the EU Food Information for Consumers Regulation, Bunzl Catering Supplies has launched a new range of free-from design labels, under its exclusive brand, Label 2 Go. The three colour coded labels support the ever-growing popularity of free-from foods in UK hospitality, where allergen information on food must be made available to consumers.

According to recent Mintel research, the UK free from foods market was valued at £365m in 2014 and is forecast to grow by 50 per cent by 2019.

Available in pre-printed rolls of 1,000 as part of the Label 2 Go off the shelf range, each label is designed to stick on both hot and cold food packaging to clearly indicate when a food is Free From Dairy (blue), Free From Gluten (gold) or Vegetarian (green).

Operators are also able to utilise the Bunzl Catering Supplies Caterlabel service to print legislative

compliant food labelling that includes allergen and nutritional information.

Paul Willcocks, Director, Exclusive Brands, commented: “Consumer demand for free from foods in the UK has grown drastically. Whilst around 2-3% of the UK population suffers from coeliac disease, it is clear that free from foods are not just popular because of allergy reasons, but also as a lifestyle choice. It is therefore vital that hospitality and catering operators are aware of the growing demand and the reasons behind the growth in order to remain aligned with consumer thinking. With national brands focusing on their free from offering, the introduction of dedicated menus and the growth of shows such as ‘The Allergy and Free from Show’, it is clear that the need for these products are here to stay.”

Avery WePrint launch new customer label design system AVERY WePrint has launched a new, cost-effective way for food businesses to design branded materials.

Customers create their own price and packaging labels, display materials, takeaway menus, loyalty cards, signage and more, by visiting www.avery.co.uk/weprint and using the easy design software.

There are several pre-designed templates and customers can also upload their own logo and image files.

Minimum order quantities are low and shipping is fast, “perfect for small scale operators or one-off events, special promotions and seasonal changes,” says the company.

www.sandwich.org.uk February 2016 67

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RESEARCH

Survey confirms potential for hot food to go at lunchtime New research from Dart Products Europe explores consumer habits around ‘Hot Food to Go’ at lunchtime and finds strong potential to develop the segment, with 80% of respondents claiming that they purchase hot food to go at lunchtime and 83% saying they purchase more frequently in autumn/winter.

With an explosion of lunchtime to go options from branded and independent operators and a wide choice of formats and flavours, the report looks at the potential for developing hot food to go at lunchtime and provides market insight and advice for food to go operators to make the most of this potential.

The report finds that the demand for hot food to go at lunchtime rises sharply with the onset of autumn as 83% say that they purchase more frequently in autumn/winter. More than half of respondents are buying hot food to go at lunchtime at least once a week, and large numbers are buying twice a week or 3-4 times a week.

As winter can stretch to five months from November to March if the weather is bad, operators need to

ensure that they avoid menu fatigue by varying flavours and formats over the menu cycle, in order to keep consumers engaged and coming back for more.

Most consumers (43%) are prepared to pay up to £3.50 for hot food to go for lunch, but a significant proportion (38%) are prepared to pay more, up to £5.00. This means that

caterers have a strong opportunity for trading consumers up at lunchtime and encouraging a higher spend with a tempting offer.

Healthier formats are on the rise with 50% saying that they purchase soup most frequently, pasta and sauce is also popular with 17% and noodles/noodles and dumplings are top of the list for 15% of respondents.

David Whitehead, UK Director of Sales for Dart Products Europe, says: “Consumer habits are changing and there is clear scope to drive sales of hot food to go at lunchtime.

Offering more choice to consumers, especially healthier choices, will be key to driving sales. As the food to go packaging experts we can offer operators advice on creative formats to contain hot food to go in ways that are safe for the consumer and will keep food at the right temperature until the point of consumption.

Packaging is also a walking ad for your concept or product and vibrant branding really makes you stand out “ The 2015 Hot Food to Go Report was commissioned by Dart Products Europe and research was conducted amongst a representative sample of UK consumers in August and September 2015.

Respondents were recruited through social media and invited to complete the survey anonymously online.

Copies of the Dart Products Europe 2015 Hot Food to Go Report are available on the website www.dartproductseurope.com

Ellesmere Sandwich Bar celebrates 40th anniversary PETE’S Sandwich Bar in Ellesmere celebrated its 40 anniversary recently and marked the occasion with a major refurbishment.

Owner Peter Vermeulen said the success of the business had been down to the people of Ellesmere.

“It only seems like yesterday that I opened it. The Ellesmere people are

lovely and without them we wouldn’t still be here.”

He told the Oswestry & Border Counties Advertiser: “I hope the sandwich bar is still here in another 40 years in some form. Now my daughters Annabel and Christy keep it running and my grandchildren Kelsey and Molly help out too. So it’s kept in the family and I

68 February 2016 SANDWICH & FOOD TO GO NEWS

think that keeps people smiling.”

Annabel Vermeulen said: “We closed for five days and stripped the whole shop – it’s even got new walls. It was a long time coming and needed to be done to keep moving the business forward.

There are three generations in the shop now. I’ve been working here for 14 years now and we love it.”

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EXHIBITIONS

Food & Drink Expo and the European Sandwich & Snack Show are coming up Food & Drink Expo 2016 will return to the NEC Birmingham in April, providing buyers from the grocery, wholesale, speciality retail, manufacturing and foodservice sectors with a unique opportunity to source new products and learn about the trends set to shape the UK food and drink industry over the coming years.

The future of food and drink in the UK will be a key theme throughout the 2016 instalment of the event, which will run from 18-20 April, alongside the Farm Shop & Deli Show.

Around 600 exhibitors will showcase their latest innovations to thousands of buyers and decision makers, all looking to place orders on the industry’s newest products. Visitors will also be able to hear from experts who will offer business support, advice and debate during the three-day event.

The Brainfood Factory was a big hit at the last show and in 2016 the live theatre will once again facilitate debates, interviews, demonstrations and presentations, covering the most cutting-edge business and ethical issues in the

food and drink industry today.

The live event theatre will provide visitors with the chance to join lively, topical discussions hosted by a string of high profile speakers who are experts within their fields. These sessions will be thoughtprovoking as experts analyse the latest news and trends from across the industry, aiming to send participants away with ideas to grow their businesses.

Visitors will be able to watch a range of master classes, panel sessions and live interviews. This year’s line-up is yet to be revealed, but the last event saw Melanie Leech, then Director General of the Food and Drink Federation and now heading up the British Property Federation, and Chris Hook, Director of Warburtons’ free from business both take centre stage.

Among the exhibitors already confirmed are regional business development agency Invest Northern Island, awardwinning company Tudor Tea & Coffee, the Welsh Assembly Government, bread convenience company Vleems Food, sauce

manufacturer Lee Kum Kee and the UK’s leading refrigerated vehicle rental company Petit Forestier UK. In addition to companies already established in the UK, the growing influence of international businesses and cuisines on the UK market will be recognised in a pavilion featuring produce from inspirational countries including Morocco and China.

Dan Dixon, Food & Drink Expo Event Director, commented: “As the largest food and drink event in the UK, we want to maintain our position as the number one event for buyers to source new products and forge new supplier links. As such, the 2016 event promises to be the best show yet and will provide visitors with a programme that identifies key trends that will drive the future of the UK food and drink market.”

Food & Drink Expo will be co-located with Foodex, the Farm Shop & Deli Show and the National Convenience Show, bringing together suppliers from across the whole food and drink industry, from retailers to manufacturers.

European Sandwich & Snack Show The European Sandwich & Snack Show returns to Paris from March 14 15, always the best way to find out what’s new in terms of products and trends in mainland Europe.

The best window on the latest developments in fast food and food onthe-go, is provided at the ‘Zapping du Snacking’ stage, featuring contributions from experts and the market’s most influential figures.

Among the subject areas to be highlighted: economic market analysis with the keenly-awaited economic indices, the Ham Baguette Index (Indice Jambon-Beurre) and the Pizza Index (Indice Pizza), growth opportunities for snacks in mass retail, convenience stores and bakeries, and new trends in Japanese and Italian food.

In parallel, food artisans and Meilleurs Ouvriers de France (national

award winners) in baking, delicatessen, butchery and cheese, will carry out demonstrations of creative snack concepts to show all the opportunities that the food artisan sector can offer the segment.

The trade show will be going a step further this year with the creation of the theme zone “Snacking Concepts” dedicated to the best emerging concepts.

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BSA NEW MEMBERS WORLDWIDE Cuisine was founded in 2002 and is part of the Elbar Worldwide Group.

The company is well established as a sourcing and supply company to retail, foodservice and manufacturing. We cover an extensive range of food products ideally suited to the sandwich industry.

We are the UK distributor for Fazer who manufacture high quality, healthy and versatile Nordic bread. The

DEW Valley Foods is the largest cooked bacon manufacturing company in Europe, operating out of a privately owned EUapproved ultra-modern factory.

We were the first company in Europe to introduce the benefits of microwave technology to the commercial production of cooked bacon back in the 1990s and our uniquely developed process delivers the most consistent quality premium bacon rasher in the market.

The science behind our industry leading microwave cooking process gives us the ability to offer a vast array of finished cook levels to our customers, each cook level ensuring the customer ends up with a product cooked to a precise specification.

Our factory employs over 300 people to help produce the 200 tonnes a week of cooked strips that we ship to the UK and Europe, the factory is accredited by a number of key retailers and industry bodies including the British Retail Consortium, Freedom Foods, USDA and is a member of the Origin Green scheme run by Bord Bia. We use only the finest raw

current product range covers frozen Arctic Thin Breads, Wraps, Squares and Rounds.

The range is ideal for fast and easy sandwich making, great contemporary tortillas, wraps, hamburgers, pizza bases or as a sweet option served with fresh berries and whipped cream to name a few uses.

materials from Ireland, the U.K., and selected EU sources to supply a range of high profile Sandwich Manufacturers, Quick Service Restaurants, Ready Meal Suppliers, National Sandwich Stores, Pub Groups, Hotels and leisure providers, Airline Caterers, Pizza Manufacturers and Retail outlets.

The traceability system employed by Dew Valley Foods, using a barcoding method throughout the factory, gives our customers the reassurance and ability to trace the origins of their product back up through the chain of supply with an incredible response time, essential for the modern auditing process.

Our product is available in many different formats of both streaky and back bacon; we offer a range of different flavour profiles and we are continually developing new bespoke recipes for our customers. From full strips to half strips, quarter rashers to diced we will find the right product for your use and work closely with your development team to ensure we deliver the best product on the market.

Contact: Christina Murphy Tel: 00353 504 46110 Fax: 00353 504 23405 cmurphy@dewvalley.com www.dewvalley.com

70 February 2016 SANDWICH & FOOD TO GO NEWS

The Arctic Thin Bread range comes in various sizes, weights and measurements, Round- 55g - 16.5cm and 85g - 16cm also available in Rye, 30g -11cm and Wheat 30g 11cm.

Square 30g-11cm Half-Moon 100g -26cm.

The super soft and thin wrap range comes in various sizes, weights and measurements, Rectangular - 60g - 17.5 cm x 25.5 cm and 80g- 33cm x 25.5

cm. Half-Moon 77g - 36cm x 22.5 cm.

Our stocks are managed in our BRC approved cold store to cater for a daily delivery schedule.

Please contact Neal Harris Sales Manager, (Bakery Products) - Worldwide Cuisine 01283 585595, 07947 602093, neal.harris@elbarworldwide.co m or visit our website for more information www.elbarworldwide.com

J.Buckland J.Buckland are your complete food service company, with a long and proud history of supplying quality produce to every sector of the catering trade.

Established in 1972 and being based in Basildon, Essex, we cover the majority of the South East and also offer a reliable, prompt and free delivery service to customers in Essex, Hertfordshire, Kent, London and the surrounding areas.

We pride ourselves on our premier sandwich fillings that are prepared on site in our state of the art kitchen facility. All of our fillings are packaged in air tight plastic tubs. Over the past 2 years this department has doubled the size of our preparation area with a brand new refurbishment in order to meet greater demand! We’ve recently added our Meat Free range of sandwich fillings too, which has improved our vegetarian options in a way you’ll struggle to find anywhere else on the market! You can have almost any of our sandwich filling flavours prepared but of course using the Meat Free Range!

If you’re looking to source unique products then, J.Buckland is the company for your business. Products

include our traditional butchers thick cut bacon, which is freshly sliced on site every day, Bucklands fresh sausages, burgers, cheese, cakes, poultry, fresh and frozen products, branded products too!

We cater for a varied client base from traditional butchers, bakers, cafes, sandwich bars, delis and coffee shops, so whatever your business needs, J.Buckland have the expertise and product range to deliver a solution for you. In 2015 after a thorough audit we were proud to receive the prestigious SALSA certificate, a food-safety standards certification.

Please feel free to browse through our extensive product list and contact one of our friendly and knowledgeable team for either a competitive price list or for further information.

Contact: Danny Silverosa Tel: 01268 289056 Fax: 01268 450012 info@jbuckland.co.uk www.jbuckland.co.uk

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BSA NEW MEMBERS Stephens Fresh Foods is a cooked meat manufacturer based in North Kent. We specialise in cooked ham for the trade (especially sandwich makers). We are happy to develop specialised products for customers. We like to consider our development ideas are ahead of the game too – for example, we reduced salt levels in our products as early as 1986!

We can cope with orders small and large.

The company is still a family owned and run business. Stephens started in London over 40 years ago until 1985 when we moved to a new purpose built, multitemperature facility in

Chatham, Kent. Here we were able to concentrate full time on curing, cooking, slicing and packaging traditional hams. Now the business manufactures an even more extensive range of protein offering. As you would expect from a top class, BRC accredited, cooked

meat manufacturer. As well as our original recipe hams we now include beef and turkey ranges.

When you buy from Stephens, you can be sure of getting a tried and tested product that hits the quality mark above all other considerations. What’s remarkable is that we can do all this while still appreciating the commercial needs of the modern business. You’ll find our prices are always competitive.

The good news keeps on coming, because we also stock a huge range of directly imported continental charcuterie from Italy, Spain and Germany. All in all we

are the one stop shop, large enough to cope, small enough to care, equipped and qualified to support all the needs of our business partners.

To discuss the supply of both traditional English style cooked meats and exciting continental cured meats why not get in touch. You can download our product brochure from our website or call us direct. We’d love it if you got in touch or visited the website today.

Contact: Glen Ochman Tel: 01634 684148 Fax: 01634 684673 glen@stephensfreshfoods.co.uk www.stephensfreshfoods.co.uk

BSA NEWS

Future of the Sandwich and Food to Go Market WE’D love to have an insight into tomorrow’s world - what a massive commercial opportunity it would present. Alas no one has a crystal ball but we at the BSA are undaunted. We’re working with Lancaster University to

launch an MBA programme into the sandwich industry’s future and deliver a detailed research paper analysing what may lie ahead for our industry.

Part of the Futures Group, the research will be published in time for

Email Communication We regularly send out email communications to our members.

Weekly eBulletins, event news, Technical information and invitations to meetings and so much more. Check your email system’s setting to ensure you are getting these regularly. If you’d like to be getting these from us but don’t already, just email gethin@sandwich.org.uk and we

time for this year’s annual AGM Conference in Birmingham. The future of the industry, trend analysis and influential factors were the bedrock of last year’s event and will all feed in to the research.

Joint Technical Forum

can have that rectified. If you get emails from us and would recommend others, then please let us know that, too. We want you to receive the information that’s right for you, your role and your organisation so do get in touch and we can set things up for you.

Our forthcoming Forum on Wednesday 10 February is in Bristol. Our theme this quarter is Food Authenticity Safety. We’ll be looking at food fraud, labelling and more. For the agenda, please visit the event page on our website www.sandwich.org.uk

BSA launches a new logo THE British Sandwich Association has launched a new logo in recognition of its increasing role in representing the wide Food To Go sector.

Although sandwiches will remain at the heart of the organization, the move recognizes the increasingly wide portfolio of foods being

consumed on the move and the expansion of the market into other day parts than lunch.

“It is important that the Association fully reflects the interests of its members,” says the Association’s Director Jim Winship. “With so many of our members dealing with an

ever widening range of Food To Go products, we felt that we could better represent their interests by widening our role to encompass these sectors.

“Nevertheless sandwiches will remain our major focus as they represent the lion’s share of the sector and are continuing to grow in

popularity.”

The new BSA logo will be phased in this year. If you’d like to feature the logo in your materials, you are more than welcome. The files are available as a free download for BSA Members on the website.

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NEW PRODUCTS

DESIGN & CONTRACT FURNITURE OFFERS NEW COLLECTION FROM BILLIANI HIGH-end Italian furniture manufacturer Billiani has introduced a new multipurpose chair, now available in the UK from Design & Contract Furniture.

The new Billiani ‘Wrap’ chair is the company’s latest addition to its growing collection and is an affordable yet high quality, stylish option for large scale seating requirements in restaurants, cafes and bars. The versatile seat can also be used for reception areas and rooms in hotels that wish to add an element of class and comfort to their customer seating areas.

The chair takes its inspiration from one of Billiani’s existing top end products and the original of its kind, the ‘Croissant’ chair, designed by Emilio Nanni.

Although made to a lower price point, the new Wrap chair still reflects the elegance and beauty that comes with the Billiani name. Philip

Hilliard, Managing Director of Design & Contract Furniture commented: “Billiani has a reputation as a quality furniture manufacturer and this applies to their entire range, including this new, great value Wrap chair. Not all businesses are able to afford the most expensive furniture and so

SNOWBIRD ROLLS OUT SPHERICAL SAUSAGES IT was the Greeks who earned the accolade for inventing the sausage more than 2,500 years ago and since then it has stood the test of time as one of the world’s ultimate convenience foods.

Internationally, thousands of recipes have been devised, including localised delights like Lincolnshire, Cumberland, Bologna, Lyons and Berliner and, almost without exception, the sausages have been made in links of varying lengths and thickness encased in a skin which might or might not be natural.

Despite this lack of invention, innovation and enterprise, it is estimated that sausages feature in a least half a billion meals in this country every year.

Today, those innovative brains in the new product development department at Snowbird foods unveil the biggest change in sausage making and marketing in three centuries. They have launched: The Spherical Sausage!

Snowbird has stayed true to its award-winning recipes for pork, Lincolnshire and

Cumberland and made them all gluten free at the same time. “This might be a small step for mankind but in the sausage firmament it is a great leap forward,” said Snowbird commercial and marketing director, Roy Anderson.

Like their traditional counterparts, Snowbird’s child-friendly Spherical Sausages are fully cooked and frozen as part of the factory process so they can be heated from frozen in a microwave in seconds or batch prepared in an oven. And, true to the Snowbird quality ethos, they are all made with British pork from outdoor bred pigs reared on Red Tractor approved farms.

Tel: 020 8805 9222. www.snowbirdfoods.co.uk

72 February 2016 SANDWICH & FOOD TO GO NEWS

Billiani have recognised the need to provide an affordable option made to the same high standards. We are extremely pleased to be able to distribute this new product in the UK and I think that restaurant and bar owners would be ‘whistling Dixie’ if they didn’t love this as much as we do.”

The Wrap chair can be ordered in a wide selection of colours and fabrics to match or contrast with any colour scheme, using Billiani’s range of fire retardant materials.

Tel: 01344 628 108, www.designcontracts.com

SCOTTISH WHOLESALER EXPANDS TO NEW CITY CENTRE LOCATION GLASGOW based Lomond – The Wholesale Food Co relocated their depot in December, moving to a 25,000sqft premises close to Glasgow City Centre.

The move comes following 18 successful years providing Chilled, Ambient and Frozen goods to caterers throughout Scotland from their previous West Glasgow site. ”We are delighted with the new depot! It’s great to be working from a fantastic purpose-built food wholesale facility. We are closer to the main transport links, and have all the latest equipment. We are sure to benefit from the efficiencies of this going forward and there’s plenty of room for expansion. It’s a very exciting time!,” says Managing Director Sam Henderson.

Lomond’s own bakery 'Cake' is also preparing for a move to a brand new site, increasing its production space seven fold! The building work is currently being completed so customers can soon expect to have their Traybakes, Cakes and Scones produced in a fantastic new facility from early February, with more exciting products sure to follow!

Tel: 0141 353 6777 www.lomondwholesale.co.uk www.handmadecakeuk.co.uk

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BSA MANAGEMENT COMMITTEE 2015 The following are elected members of the Management Committee of the British Sandwich Association:

PICTURE COURTESY OF FRIDAYS

BSA Committee

CHAIRMAN Anita Kinsey (Pret a Manger) – sandwich bar chain VICE-CHAIRMAN Andrew Hesketh (Greggs) – retail baker – ex chair THE COMMITTEE Georg Buhrkohl (Subway) – sandwich bar chain Kevin Mayes (The Real Sandwich Company) – independent sandwich bar Terry Caldicott (Sodexo) – foodservice operator Neil Wood (Woods) – foodservice operator Michelle Sanders (Ginsters) – van sales Jonathan Scoffield (Greencore) – sandwich manufacturer Sohel Patel (Halal Kitchen) – sandwich manufacturer

Upholding quality standards in sandwich making and retailing Our aims As the voice of the British Sandwich industry, the primary aims of the British Sandwich

Victoria Green (Waitrose) – multiple retailer

Association are:

Guy Meakin (Marks & Spencer) – multiple retailer

▲ To safeguard the integrity of the sandwich industry by setting

Sally Gabbitas (Tri-Star) – supplier Camilla Deane (Bradbury’s Cheese) – supplier Joseph Hall (Hall’s Bakery) – retail baker SECRETARIAT Jim Winship – Director Gethin Evans – PR Manager Pam Sainsbury – Event Manager

minimum standards for sandwich making. ▲ To encourage excellence and innovation in sandwich making. ▲ To provide a source of information for the industry. ▲ To promote the consumption of sandwiches. ▲ To provide a collective voice for all those involved in the making, distribution and retailing of sandwiches and to represent the views of the industry.

www.sandwich.org.uk

www.sandwich.org.uk February 2016 73

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BSA Product Index Advisory & ConsultAnCy serviCes Factory Grote Company FSC Millitec Food Systems Ltd. Zafron Foods Ltd. ZMI UK Food Safety ALS Food & Pharmaceutical Food Industry Green Gourmet Nutrition and Allergens Nutritics Retail FSC The Cardinal Group Vestey Foods UK BAkery ProduCts Doughnuts Moy Park Ltd. Morning Goods New York Bakery Co. Patisserie J Buckland Total Foodservice Ltd. Tortilla & Wraps Freshfayre J Buckland Mission Foods Santa Maria UK Ltd. Worldwide Cuisine Ltd. BreAd & rolls Fresh Jacksons Bakery Total Foodservice Ltd. Pita/Flat Bread Nina Bakery Speciality Jacksons Bakery Mission Foods New York Bakery Co. Santa Maria UK Ltd. Total Foodservice Ltd. Worldwide Cuisine Ltd. Bread Making Ingredients Beacon Foods Caterers Choice Ltd. Harvey & Brockless Rank Hovis Total Foodservice Ltd. Butter & sPreAds Butter Freshfayre J Buckland Southover Food Company Ltd. Spreads Freshfayre Harvey & Brockless J Buckland Spreads (olive) Freshfayre Leathams J Buckland Cheese & dAiry ProduCts Cheese Bel UK Ltd. Bradburys Cheese Extons Foods Freshfayre Harvey & Brockless J Buckland Leathams Norseland Ltd. Southover Food Company Ltd. Total Foodservice Ltd. Yoghurt Freshfayre Sour Cream Freshfayre Santa Maria UK Ltd. CleAning MAteriAls Bunzl Catering Supplies J Buckland Total Foodservice Ltd.

Chutneys & relishes Chutneys Beacon Foods Food Network Freshfayre Geeta’s Foods Ltd. J Buckland Leathams Pettigrews Southover Food Company Ltd. The English Provender Co The Ingredients Factory Total Foodservice Ltd. Zafron Foods Ltd. Relishes Beacon Foods Freshfayre Freshtime UK Ltd. Harvey & Brockless J Buckland Leathams Pettigrews Southover Food Company Ltd The English Provender Co The Ingredients Factory Total Foodservice Ltd. Zafron Foods Ltd. Pickles Food Network Freshfayre Geeta’s Foods Ltd. J Buckland Leathams Pettigrews Southover Food Company Ltd The English Provender Co The Ingredients Factory Total Foodservice Ltd. Salsa Beacon Foods Freshfayre Freshtime UK Ltd. Santa Maria Foodservice Zafron Foods Ltd. dressings, sAuCes And MAyonnAise Dips Beacon Foods Freshfayre Fresh-Pak Chilled Foods Freshtime UK Ltd. Orexis Fresh Foods Ltd. Santa Maria UK Ltd. The English Provender Co The Ingredients Factory Zafron Foods Ltd. Dressings J Buckland Mayonnaise Caterers Choice Freshfayre Fresh-Pak Chilled Foods Harvey & Brockless J Buckland Piquant The English Provender Co Total Foodservice Ltd. Zafron Foods Ltd. Mustards J Buckland Southover Food Company Ltd. The English Provender Co Total Foodservice Ltd. Zafron Foods Ltd. Sauces & Ketchups Beacon Foods Caterers Choice Freshfayre Freshtime UK Ltd. J Buckland Orexis Fresh Foods Ltd. Piquant Santa Maria UK Ltd. Southover Food Company Ltd. The English Provender Co The Ingredients Factory Total Foodservice Ltd. Zafron Foods Ltd. drinks Juices Caterers Choice Freshfayre J Buckland Leathams Southover Food Company Ltd. Total Foodservice Ltd.

eggs & egg ProduCts Eggs (hard boiled) Freshfayre Fresh-Pak Chilled Foods Fridays J Buckland Southover Food Company Ltd. Egg Products Freshfayre Fresh-Pak Chilled Foods Fridays J Buckland Leathams Southover Food Company Ltd. Zafron Foods Ltd. equiPMent & vehiCles Buttering Machinery Deighton Manufacturing Grote Company Millitec Food Systems Ltd. Combi-Ovens Bradshaw Group Conveyors Deighton Manufacturing Grote Company Millitec Food Systems Ltd. Cutting & Slicing Equipment Grote Company Millitec Food Systems Ltd. Depositing Machinery Grote Company Millitec Food Systems Ltd. Labelling Systems & Barcoding Planglow Ltd. Microwaves Bradshaw Group Mobile Catering Vehicles Jiffy Trucks Ltd. Sandwich Making Machinery Deighton Manufacturing Grote Company Millitec Food Systems Ltd. Fish ProduCts Anchovies John West Foods Ltd Martin Mathew & Co Ltd. Crayfish Freshfayre Mackerel Food Network John West Foods Ltd Prawns Freshfayre J Buckland Southover Food Company Ltd. Vestey Foods UK Zafron Foods Ltd. Salmon Caterers Choice Food Network Freshfayre J Buckland John West Foods Ltd Leathams Martin Matthew & Co Ltd. Southover Food Company Ltd. Vestey Foods UK Sardines John West Foods Ltd Martin Matthew & Co Ltd. Tuna Caterers Choice Food Network Freshfayre J Buckland John West Foods Ltd. Martin Matthew & Co Ltd. Moy Park Ltd. Ocean Finest Foods Ltd. Southover Food Company Ltd. Universal Meats Vestey Foods UK Zafron Foods Ltd. Fruit Canned Fruit Caterers Choice Ltd. Total Foodservice Ltd. General Beacon Foods Food Network Southern Salads The Ingredients Factory

74 February 2016 SANDWICH & FOOD TO GO NEWS

Guacamole J Buckland Leathams Santa Maria UK Ltd. Pineapple Beacon Foods Caterers Choice Food Network Freshcut Foods Ltd Martin Mathew & Co insurAnCe Premier BusinessCare MeAt ProduCts Bacon Dew Valley Foods Food Network Freshfayre Freshtime UK Ltd. Gierlinger GbmH J Buckland Leathams Moy Park Ltd. Smithfield Foods Ltd. TMI Foods Vestey Foods UK Worldwide Cuisine Ltd. ZMI UK Beef Food Network Freshfayre Karro Food Group J Buckland Leathams Moy Park Ltd. Newsholme Food Group Sam Browne Foods Southover Food Company Ltd. Stephen’s Fresh Foods Ltd. Universal Meats Vestey Foods UK ZMI UK Zwanenberg Food UK Ltd Canned Meat Freshfayre J Buckland Moy Park Ltd. Smithfield Foods Ltd. Total Foodservice Ltd. ZMI UK Chicken 2 Sisters Food Group Cargill Meats Europe Freshfayre Freshtime UK Ltd. J Buckland Leathams Moy Park Ltd. Newsholme Food Group Sam Browne Foods Smithfield Foods Ltd. Southover Food Company Ltd. Stephen’s Fresh Foods Ltd. TMI Foods Vestey Foods UK Worldwide Cuisine Ltd. Universal Meats ZMI UK Zwanenberg Food UK Ltd Continental Freshfayre J Buckland Leathams Southover Food Company Ltd. Stephen’s Fresh Foods Ltd. ZMI UK Duck 2 Sisters Food Group Freshfayre J Buckland Food Network Sam Browne Foods Vestey Foods UK Universal Meats Ham Food Network Freshfayre Freshtime UK Ltd. J Buckland Leathams Martin Mathew & Co Ltd. Newsholme Food Group Smithfield Foods Ltd. Southover Food Company Ltd. Stephen’s Fresh Foods Ltd. Vestey Foods UK ZMI UK

Lamb Freshfayre J Buckland Sam Browne Foods Vestey Foods UK Marinated Meats Food Network Meatballs Food Network Snowbird foods Zwanenberg Food UK Ltd. Pork Food Network Freshfayre Freshtime UK Ltd. J Buckland Leathams Moy Park Ltd. Newsholme Food Group Sam Browne Foods Smithfield Foods Ltd. Southover Food Company Stephen’s Fresh Foods Ltd. TMI Foods Vestey Foods UK ZMI UK Zwanenberg Food UK Ltd Sausages Food Network Freshfayre Karro Food Group J Buckland Leathams Moy Park Ltd. Newsholme Food Group Snowbird foods Smithfield Foods Ltd. Southover Food Company Stephen’s Fresh Foods Ltd. ZMI UK Zwanenberg Food UK Ltd Turkey 2 Sisters Food Group Freshfayre J Buckland Kookaburra Leathams Moy Park Ltd. Newsholme Food Group Sam Browne Foods Smithfield Foods Ltd. Southover Food Company Stephen’s Fresh Foods Ltd. Vestey Foods UK ZMI UK lABels Bunzl Catering Supplies Planglow Ltd. Tri-Star Packaging Supplies Ltd. oils Freshfayre J Buckland Martin Mathew & Co Ltd. Total Foodservice Ltd. orgAniC ProduCts Beacon Foods Fridays Leathams Southover Food Company Ltd. The English Provender Co Ltd. PACkAging Cardboard Colpac Ltd. Coveris Flexibles (St Neots) UK Ltd. Disposable Bunzl Catering Supplies Colpac Ltd. Coveris Flexibles (St Neots) UK Ltd. Dempson Ltd. Tri-Star Packaging Supplies Ltd. Food wraps Dempson Ltd. J Buckland Tri-Star Packaging Supplies Ltd. Plastic J Buckland Tri-Star Packaging Supplies Ltd. Sandwich Packs Colpac Ltd. Coveris Flexibles (St Neots) UK Ltd. Tri-Star Packaging Supplies Ltd.

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BSA Manufacturers & Distributors PAstA Caterers Choice Ltd. Food Network Freshcut Foods Ltd Freshfayre Freshtime UK Ltd. J Buckland Leathams Martin Mathew & Co Ltd. Southover Food Company Ltd sAndwiCh Fillings (reAdy PrePAred) Fresh Fillings 2 Sisters Food Group Beacon Foods Freshfayre Freshcut Foods Ltd Fresh-Pak Chilled Foods Fridays Harvey & Brockless J Buckland Southover Food Company Ltd. Zafron Foods Ltd. Frozen Fillings 2 Sisters Food Group Beacon Foods souPs Freshfayre J Buckland Leathams Southover Food Company Ltd vegetABles & herBs Canned Vegetables Caterers Choice Ltd. Food Network Freshfayre Total Foodservice Ltd. Chargrilled Vegetables Beacon Foods Food Network Freshcut Foods Ltd. Leathams Moy Park Ltd. Herbs & Spices Beacon Foods Santa Maria UK Ltd. Total Foodservice Ltd. Jalapenos Beacon Foods Caterers Choice Ltd. Freshfayre Food Network J Buckland Santa Maria UK Ltd. sAlAd Freshcut Foods Ltd. Freshfayre Herbs Unlimited MyFresh Southern Salads Ltd. Salad (prepared) Freshcut Foods Ltd MyFresh Southover Food Company Ltd Southern Salads Ltd. Sundried Tomatoes Beacon Foods Caterers Choice Ltd. Food Network Freshfayre J Buckland Leathams Plc Martin Matthew & Co Ltd. Sweetcorn Beacon Foods Caterers Choice Food Network Freshfayre J Buckland Martin Mathew & Co Ltd. Universal Meats Tomatoes Beacon Foods Caterers Choice Food Network Freshfayre J Buckland Martin Mathew & Co Ltd. Southern Salads Ltd.

2 sisters Food grouP Manton Wood, Enterprise Park, Worksop, Nottinghamshire S80 2RS Contact: Simon Brooksbank Tel: 01909 511846 simon.brooksbank @2sfg.com www.2sistersfoodgroup.com Adelie Foods grouP ltd 2 The Square, Southall Lane, Heathrow UB2 5NH Contact: David Guy Tel: 020 85711967 david.guy@adeliefoods.co.uk www.adeliefoods.co.uk AnChor CAtering liMited Kent Office: Units 2, 21 & 22, Wotton Trading Estate Wotton Road Ashford, TN23 6LL Contact: Mark Leigh Tel: 01233 665533 Fax: 01233 665588 Mobile: 07966 664 408 mail@anchorcatering.co.uk www.anchorcatering.co.uk BrAdgAte BAkery Beaumont Leys, Leicester, LE4 1WX Contact: Clare Keers Tel: 0116 2361100 Fax: 0116 2361101 clare.keers@bradgate-bakery.co.uk

CrAnswiCk Food on the go Unit 7, Carlyon Rd Ind. Est, Atherstone, Warwickshire CV9 1LQ Contact: Wayne Greensmith Tel: 01827 719 100 Fax: 01827 719 101 wayne.greensmith@cranswick.co.uk www.thesandwichfactory.ltd.uk

ginsters 81 Tavistock Rd, Callington, Cornwall PL17 7XG Contact: Jo Hartop Tel: 01579 386 200 ginsters.reception@ginsters.co.uk www.ginsters.com

greenCore Food to go ltd PArk royAl Willen Field Rd, Park Royal, London NW10 7AQ Contact: Clare Rees Tel: 0208 956 6000 Fax: 0208 956 6060 clare.rees@greencore.com www.greencore.com greenCore Food to go ltd – MAnton wood Manton Wood, Enterprise Zone, Retford Road, Manton, Worksop, Notts, S80 2RS Contact: Sales Tel: 01909 512600 Fax: 01909 512708 www.greencore.com greenCore Food to go ltd – BroMley By Bow Prologis Park, Twelvetrees Crescent, London E3 3JG Tel: 0207 536 8000 Fax: 0207 536 0790 Contact: Richard Esau richard.esau@greencore.com www.greencore.com

hAlAl kitChen 93-95 Heywood Road Prestwich, Manchester M25 1FN Contact: Sohel Patel Tel: 0161 773 7788 sohel@expresscuisine.co.uk www.expresscuisine.co.uk

iMPress sAndwiChes (The Good Food Company of Harefield Ltd.) Units 4-5a, Horton Road Industrial Estate, Horton Road, West Drayton Middlesex, UB7 8JL Tel: 01895 440123 Fax: 01895 441123 info@impress-sandwiches.com

www.impress-sandwiches.com

love Bites ltd.

Granary Court, Eccleshill, Bradford, West Yorkshire BD2 2EF Contact: Richard Smith Tel: 01274 627000 Fax: 01274 627627 richard@love-bites.co.uk www.love-bites.co.uk Melton Foods 3 Samworth Way, Leicester Road, Melton Mowbray, Leicestershire LE13 1GA Contact: Michelle Sanders Tel: 01664 484400 Fax: 01664 484401 michelle.sanders@meltonfoods.co.uk

on A roll sAndwiCh CoMPAny Unit 2 Easter Park, Barton Road, Riverside Park Industrial Estate, Middlesbrough TS2 1RY Contact: James Stoddart Tel: 01642 707090 Fax: 01642 243858 jstoddart@onarollsandwich.co.uk www.onarollsandwich.co.uk

rAynor Foods Farrow Road, Widford Industrial Estate, Chelmsford, Essex CM1 3TH Contact: Heather Raynor Tel: 01245 353249 Fax: 01245 347889 sales@sandwiches.uk.net www.sandwiches.uk.net

tAsties oF Chester ltd Prince William Avenue, Sandycroft, Flintshire, CH5 2QZ Contact: Paul Kingsley-Bates Tel: 01244 533 888 Fax: 01244 533 404 enquiries@tasties.co.uk www.tasties.co.uk the BrunCh Box sAndwiCh CoMPAny Unit H2, Dundonald, Enterprise Park, Carrowreagh Road, Dundonald, Belfast BT6 1QT Contact: John Weatherup Tel: 028 90 486888 Fax: 028 90 485486 john@thebrunchbox.com

the soho sAndwiCh CoMPAny Unit 417 Union Walk, Hackney, London E2 8HP Contact: Daniel Silverston Tel: 0203 058 1245 Fax: 0207 739 1166 dan@sohosandwich.co.uk www.sohosandwich.co.uk uAB MAntingA Food Stoties Str. 51, Marijampole, LT68261, Lithuania Contact: Vilija Petkuniene Tel: +370 343 98 122 Fax: +370 343 98 212 El.pvpetkuniene@mantinga.lt www.mantinga.lt ACCredited distriButor

sAndAy’s BAkeries Bv Portsmuiden 2, 1046 AJ, Amsterdam, The Netherlands Contact: Wessel Wessels Tel: +31 20 5062000 Fax: +31 20 5062002 wessel.wessels@sandays.nl

green gourMet ltd.

The Moorings, Bonds Mill, Stonehouse, Gloucestershire GL10 3RF Contact: Rob Freeman Tel: 01453 797925 Fax: 01453 827216 rfreeman@greengourmet.co.uk www.greengourmet.co.uk

The British Sandwich Quality Promise The sandwich manufacturers and distributors listed above support The British Sandwich Association Code of Practice as The Minimum Standard for Sandwich Making and are subject to regular independent audits. Copies of BSA Audits are available, on request,to buyers (subject to agreement of manufacturers) by calling us on 01291 636338

www.sandwich.org.uk February 2016 75

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BSA Suppliers Index 2 sisters Food grouP Leechmere Industrial Estate, Toll Bar Road, Sunderland, Tyne & Wear SR2 9TE Contact: Bill Anderson Tel: 0191 521 3323 Fax: 0191 521 0652 bill.anderson@2sfg.com www.2sistersfoodgroup.com

Als Food & PhArMACeutiCAl Sands Mill, Huddersfield Road Mirfield, West Yorkshire WF14 9DQ Contact: Nigel Richards Tel: 01354 697028 Fax: 01924 499731 sales.uk@alsglobal.com www.als-testing.co.uk

BeACon Foods Unit 3-4, Beacon Enterprise Park, Warren Road, Brecon LD3 8BT Contact: Lynne Skyrme Tel: 01874 622577 Fax: 01874 622123 lynne@beaconfoods.co.uk www.beaconfoods.co.uk Bel uk ltd Suite 1, 2nd Floor 160 London Road, Sevenoaks, Kent TN13 1BT Contact: Toby Lewis Tel: 0333 900 2020 Fax: 01732 467596 tlewis@groupe-bel.com www.bel-uk.co.uk Accreditation body: ISO

BrAdBurys Cheese Staden Business Park, Staden Lane, Buxton, Derbyshire SK17 9RZ Contact: Chris Chisnall Tel: 01298 23180 Fax: 01298 27302 Chris.Chisnall@bradburyscheese.c o.ukwww.bradburyscheese.co.uk

BrAdshAw grouP Bradshaw Building, 173 Kenn Road, Clevedon, Bristol BS21 6LH Contact: John Marks Tel: 01275 343000 johnm@bradshaw.co.uk www.bradshaw.co.uk

Bunzl CAtering suPPlies Epsom Chase, 1 Hook Road, Epsom, Surrey KT19 8TY Contact: Karen Williams Tel: 07767 290680 karen.williams@bunzl.co.uk CArgill MeAts euroPe Orchard Block, Grandstand Road, Hereford HR4 9PB Contact: Stuart Bowkett Tel: 01432 362423 Fax: 01432 362482 stuart_bowkett@cargill.com www.cargill.co.uk

CAterers ChoiCe ltd Parkdale House, 1 Longbow Close, Pennine Business Park Bradley, Huddersfield HD2 1GQ Contact: Sarah Booth Tel 01484 532666 Fax 01484 532700 sarah@catererschoice.co.uk www.catererschoice.co.uk

ColPAC ltd Enterprise Way, Maulden Road, Flitwick, Bedfordshire MK45 5BW Contact: Rebecca Beattie Tel: 01525 712261 Fax: 01525 718205 rebecca.beattie@colpac.co.uk www.colpac.co.uk

Coveris FlexiBles uk ltd.

7 Howard Road, Eaton Socon, St Neots, Cambridgeshire PE19 8ET Contact: Sales Department Tel: 01480 476161 Fax: 01480 471989 stneots.sales@coveris.com www.coveris.com deighton MAnuFACturing (uk) ltd Gibson Street, Leeds Road, Bradford, West Yorkshire BD3 9TR Contact: Andy Hamilton Tel: 01274 668771 Fax: 01274 665214 sales@deightonmanufacturing.co.uk www.deightonmanufacturing.co.uk \

deMPson ltd.

Hermitage Mills, Hermitage Lane, Maidstone, Kent ME16 9NP Contact: Jon Katzauer Tel: 01622 727027 07885 871803 jonk@dempson.co.uk www.dempson.co.uk

dew vAlley Foods Holycross Road, Thurles, County Tipperary, Ireland Contact: Christina Murphy Tel: 00353 504 46110 Fax: 00353 504 23405 cmurphy@dewvalley.com www.dewvalley.com

FreshtiMe uk ltd.

Marsh Lane, Boston, Lincolnshire PE21 7RJ Contact: Bryan Nelson Tel: 01205 312010 Fax: 01205 357838 bryan.nelson@freshtime.co.uk

english Provender Co. ltd Buckner Croke Way, New Greenham Park, Thatcham, Berks, RG19 6HA, Contact: David Barker Tel: 01635 528800 Fax: 01635 528855 david.barker@englishprovender.com www.englishprovender.com BRC Grade A

FridAys Chequer Tree Farm, Benenden Rd, Cranbrook, Kent TN17 3PN Contact: Pat Dunne Tel: 01580 710200 Fax: 01580 713512 pd@fridays.co.uk www.fridays.co.uk Accreditation body: BSA

e.on uk PlC Callflex Business Park, Golden Smithies Lane, Wath upon Dearne, Rotherham, South Yorkshire S63 7ER Contact: Sales Tel: BSA – 0330 400 1146 Café – 0330 400 1148 sales.partnerships@eonenergy.com extons Foods 5/6 Caldey Road, Roundthorne Industrial Estate, Manchester M23 9GE Contact: Rachael Exton Tel: 0161 998 5734 Fax: 0161 902 9238 rexton@extonsfoods.com\ www.extonsfoods.com

Food network ltd Keepers Cottage, Chrishall Grange, Heydon, Royston, SG8 7NT Contact: Peter McDermott Tel: 01763 837 000 Fax: 01763 838 280 peter@food-network.com www.food-network.com FreshCut Foods ltd 14-16 Lilac Grove, Beeston, Nottingham NG9 1PA Contact: Sales Tel: 01159 227 222 Fax: 01159 227 255 sales@freshcut.biz www.freshcutfoods.co.uk

FreshFAyre Unit 10, Severn Way, Hunslet Industrial Estate, Hunslet, Leeds LS10 1BY Contact: Caroline Bartrop Tel: 0113 277 3001 sales@freshfayre.co.uk www.freshfayre.co.uk Fresh-PAk Chilled Foods 1 Waterside Park, Valley Way, Wombwell, Barnsley S73 0BB Contact: Mike Roberts Tel: 01226 344850 Fax: 01226 344880 mike.roberts@fresh-pak.co.uk www.fresh-pak.co.uk

76 February 2016 SANDWICH & FOOD TO GO NEWS

FsC Cheddar Business Park, Wedmore Road, Cheddar, Somerset BS27 3EB Contact: James Simpson Tel: 01934 745600 Fax: 01934 745631 james@thefscgroup.com www.thefscgroup.com

geetA’s Foods ltd.

Unit 1, 1000 North Circular Road, London NW2 7JP Contact: Nitesh Shah Tel: 020 8450 2255 Fax: 020 8450 2282 nshah@geetasfoods.com www.geetasfoods.com gierlinger holding gBMh Dosza Gyorg, UT123, Tamasi 7090, Hungary Contact: Trent Kieser Tel: +43 7234 83141 tk@gierlinger-holding.com

grote CoMPAny Wrexham Technology Park, Wrexham LL13 7YP Contact: Paul Jones Tel: 01978 362243 Fax: 01978 362255 sales@intl.grotecompany.com www.grotecompany.com

hArvey & BroCkless 44-54 Stewarts Road London SW8 4DF Contact: Tina Alemao Tel: 0207 8196045 Fax: 0207 8196027 tina.alemao@harveyandbrockless.co.uk www.harveyandbrockless.co.uk Accreditation body: BSA

JACksons BAkery 40 Derringham Street, Kingston upon Hull HU3 1EW Contact: Trevor Maplethorpe Tel: 01482 301113 Fax: 01482 588237 trevor@jacksonsbread.co.uk www.jacksonsbakery.co.uk J BuCklAnd 19-20 Orion Court, Cranes Farm Road, Basildon, Essex SS14 3DB Contact: Danny Silverosa Tel: 01268 289056 Fax: 01268 450012 info@jbuckland.co.uk www.jbuckland.co.uk JiFFy truCks ltd 26 Jubilee Way, Shipley West Yorkshire BD18 1QG Tel: 01274 596000 Contact: Stephen Downes stephen@jiffytrucks.co.uk www.jiffytrucks.co.uk

John west Foods ltd No. 1 Mann Island, Liverpool, Merseyside L3 1BP Contact: Paul Kent Tel: 0151 243 6200 Fax: 0151 236 7502 paul.kent@mwbrands.com leAthAMs ltd 227-255 Ilderton Road, London, SE15 1NS Contact: Des Hillier Tel: 0207 635 4000 Fax: 0207 635 4017 des.hillier@leathams.co.uk www.leathams.co.uk

MArtin MAthew & Co. ltd 50A St Andrews Street, Hertford SG14 1JA Contact : Matthew Donnelly Tel: 01992 641641 Fax: 01992 210177/210178 matthewdonnelly@martinmathew.co.uk www.martinmathew.co.uk MilliteC Food systeMs ltd.

Woodhill Industrial Park, Nottingham Lane, Old Dalby, Leicester LE14 3LX Contact: Richard Ledger Tel: 01664 820032 sales@millitec.com www.millitec.com

Mission Foods euroPe ltd 5th Floor West, The Mille, 1000 Great West Road, Brentford, Middlesex TW8 9HH Contact: Natasha Bailey Tel: 0208 380 1100 Fax: 02476 676560 team@missionfoodservice.co.uk www.missionfoodservice.co.uk

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BSA Suppliers Index Moy PArk ltd.

39 Seagoe Industrial Estate, Craigavon, County Armagh BT63 5QE Contact: Mark Ainsbury Tel: +44 (0) 28 3835 2233 mark.ainsbury@moypark.com

oCeAn Finest Foods ltd.

Dock Street, Fleetwood, Lancashire FY7 6NU Contact: Lisa Adams Tel: 01253 772860 Fax: 01253 776344 lisa@oceanfinest.co.uk www.oceanfinestfoods.co.uk

www.moypark.com MyFresh PrePAred ProduCe ltd.

Unit 5 Walthew House Lane, Martland Park Industrial Estate, Wigan WN5 0LB Contact: Emma Hesketh Tel: 01942 219942 emma.hesketh@myfreshprepared.co.uk

www.myfreshprepared.co.uk

newsholMe Food grouP New Hay Road, Oakes, Huddersfield, West Yorkshire HD3 4BZ Contact: Steve White Tel: 01484 642126 Fax: 01484 648402 steve.white@newsholmes.co.uk www.newsholmefoods.co.uk new york BAkery Co. 4 Heathrow Boulevard, Bath Road, West Drayton, Middlesex UB7 0DQ Contact: Tracy Southwell Tel: 07507 063090 tracy.southwell@mapleleaf.com www.newyorkbakery.co.uk ninA BAkery 114 Halutssi Hatasia, Haifa, 2620113, Israel Contact: Michal Neeman Tel: +972 544 578648 michal.neeman@lumeega.com norselAnd ltd.

Somerton Road, Ilchester, Somerset BA22 8JL Contact: Nicky Gavey Tel: 01935 842800 Fax: 01935 842801 ngavey@norseland.co.uk www.norseland.co.uk nutritiCs 20-22 Wenlock Road, London N1 7GU Contact: Stephen Nolan Tel: 0208 144 1883 stephen.nolan@nutritics.com www.nutritics.com

SUPPLIERS

orexis Fresh Foods ltd.

Unit 54B Minerva Road, Park Royal, London NW10 6HJ Contact: Romi Stavrou Tel: 0208 9652223 romi@orexis.co.uk www.orexis.co.uk Pettigrews Pinnaclehill, Kelso, Roxburghshire Scotland TD5 8DW Contact: Sheena Turnbull Tel: 01573 224 234 Fax: 01573 223 717 sales@pettigrews.com www.pettigrews.com PiquAnt ltd Willenhall Lane, Bloxwich, Walsall, W.Midlands WS3 2XN Contact: Julie Smith Tel: 01922 711116 Fax: 01922 473240 salesinfo@piquant.co.uk www.piquant.co.uk Accreditation body: BSA

PlAnglow ltd King’s House, Bond Street, Bristol BS1 3AE Contact: Rachael Sawtell Tel: 0117 317 8600 Fax: 0117 317 8639 info@planglow.com www.planglow.com PreMier BusinessCAre Caton Road, Lansil Way, Lancaster LA1 3PE Contact: Gary Skipworth Tel: 0330 102 6174 gary.skipworth@premierbusinesscare.co.uk

www.PremierBusinessCare.co.uk rAnk hovis The Lord Rank Centre, Lincoln Road, High Wycombe HP12 3QS Contact: Sarah Eastwood Tel: 0870 728 1111 sarah.eastwood@hovis.co.uk www.rankhovis.co.uk

sAM Browne Foods Kelleythorpe, Ind.Estate, Driffield, East Yorkshire, YO25 9DJ. Contact: Joanna Frost Tel: 01377 249000 Fax: 01377 241271 joannafrost@sambrownefoods.co.uk www.sambrownefoods.co.uk sAntA MAriA uk ltd.

Nimbus House, Maidstone Road,Milton Keynes, Buckinghamshire MK10 0BD Contact: Rob Barzda Tel: 01908 933000 Fax: 01908 933074

stePhen’s Fresh Foods ltd.

Stephen’s Fresh Foods Ltd, Units 20-21 Revenge Road, Lordswood Industrial Estate, Chatham, Kent ME5 8UD Contact: Glen Ochman Tel: 01634 684148 Fax: 01634 684673 glen@stephensfreshfoods.co.uk www.stephensfreshfoods.co.uk the ingredients FACtory Unit 2-3 Hamilton Road Ind Estate,160 Hamilton Road, London SE27 9SF Tel: 0208 670 6701 Fax: 0208 670 9676 Contact: Tim Marcuson tim@theingredientsfactory.com www.theingredientsfactory.com

robert.barzda@santamariafoodservice.co.uk

www.santamariafoodservice.co.uk

sMithField Foods ltd.

Norfolk Tower, 48-52 Surrey Street, Norwich, Norfolk NR1 3PA Contact: Gary McFarlane Tel: 01603 252437 Fax: 01603 252401 garymcfarlane@smithfieldfoods.co.uk www.smithfieldfoods.co.uk

snowBird Foods Wharf Road, Ponders End, Enfield, Middlesex EN3 4TD Contact: Roy Anderson Tel: 0208 805 9222 Fax: 0208 804 9303 roy.anderson@snowbirdfoods.co.uk www.snowbirdfoods.co.uk

southern sAlAds liMited Units 1 & 2 Cannon Bridge Cannon Lane, Tonbridge, Kent TN1 9RP Contact: Mr Ray Boakes Tel: 01732 362444 Fax: 01732 361919 ray@southernsalads.co.uk www.southernsalads.com southover Food CoMPAny liMited Unit 4, Grange Industrial Estate, Albion Street, Southwick,Brighton BN42 4EN Contact: Niall Singers Tel: 01273 596830 Fax: 01273 596 839 niall@southoverfoods.com www.southoverfoods.com

tMi Foods Lodge Way, Lodge Farm Ind. Est, Northampton NN5 7US Contact: Ian Ritchie Tel: 01604 583421 Fax: 01604 587392 info@tmifoods.co.uk www.tmifoods.co.uk Accreditation body: BSA

totAl FoodserviCe solutions ltd.

Ribble Valley Enterprise Park, North Road, Barrow, Clitheroe BB7 9QZ Tel: 01254 828 330 Fax: 01254 823996 sales@totalfoodservice.co.uk www.totalfoodservice.co.uk

tri-stAr PACkAging suPPlies ltd Tri-Star House, Unit 4, The Arena,, Mollison Avenue, Enfield, Middlesex EN3 7NL Contact: Kevin Curran Tel: 0208 4439100 Fax: 0208 4439101 info@tri-star.co.uk www.tri-star.co.uk

vestey Foods uk 29 Ullswater Crescent, Coulson, Surrey CR5 2HR Contact: Les Roberts Tel: 0208 668 9344 Fax: 0208 660 4640 l.roberts@vestey.com www.vesteyfoods.com

worldwide Cuisine ltd.

Hay Lane, Foston, Derbyshire DE65 5PJ Contact: James Croft Tel: 01283 585595 Fax: 01283 585313 james.croft@elbarworldwide.com www.elbarworldwide.com zAFron Foods ltd.

Unit B-G Eagle Trading Estate, Willow Lane, Mitcham, Surrey CR4 4UY Contact: Jack Kenny Tel: 0844 847 5116 Fax: 0844 847 5117 jack@zafronfoods.co.uk www.zafronfoods.co.uk zMi uk 1 Middle Pett Farm Cottages, Pett Bottom, Canterbury, Kent CT4 5PD Contact: Jon Gymer Tel: 01227 831155 Fax: 01227 831150 jon@zmi.uk.com www.zurmuehleninternational.com

zwAnenBerg Food uk ltd (Puredrive Fine Foods/ Taste Original) 36ACauseway Road, Earlstrees Industrial Estate, Corby, Northamptonshire, NN17 4DU Contact: Martin Burdekin Tel: 01536 463000 Fax: 01536 463085 martinb@puredrive.co.uk

linked AssoCiAtion loCAl Authority CAtering AssoCiAtions LACA Administration Bourne House, Horsell Park,Woking, Surrey GU21 4LY Tel: 01483766777 Fax: 01483751991 admin@laca.co.uk

ConsultAnt universAl MeAts (uk) ltd Hall Place, Sevenoaks, Kent TN15 OLG Contact: Alan Burke Tel: 01732 760760 Fax: 01732 760780 info@universalmeats.com www.universalmeats.com

These suppliers are members of The British Sandwich Association and subject to its rules, codes of conduct and accreditation. While the Association cannot guarantee the products supplied by those listed, it does make every effort to ensure that the companies are reputable and offer quality products and services.

internAtionAl MAster CheF & Author Tom Bridge 21 Blackhorse Avenue, Blackrod Village, Bolton BL6 5HE Tel: 01204 695450 or 07889 111256 www.cookerydetective.com www.piesocietybook.co.uk

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International sandwich Manufacturers AliMentos dAily Fresh s.A. Avendia El Parque 423 El Quillay 573 Pasque Industrial Valle Grande, Lampa, Santiago, Chile Tel: 0056 2 4119112 Fax: 56-2-4119101 Contact: Pablo Montenegro Email:pmontenegro@dailyfresh.cl nordiC lunCh As c/o Bama Gruppen AS, Postboks 267 Alnabru, 0614 Oslo, Norway Tel: 0047 23 33 44 34 Fax: 0047 23 33 44 34 k.brandmo@nordiclunch.com Contact: Kjetil Bra

sigMA BAkeries PO Box 56567 3308 Limassol, Cyprus Contact: Georgios Georgiou Tel: +357 25 878678 Fax: +357 25 346131 info@sigmabakeries.com www.sigmabakeries.com suBwAy Chaston House, Mill Court, Hinton Way, Great Shelford, Cambridgeshire CB22 5LD Contact: Frederick De Luca Tel: 01223 550820 www.subway.co.uk

tAMArind Foods Brixtonlaan 2c, Zaventem, Brussels 1930, Belgium Tel: +32 2 731 6977 Fax: +32 2 731 6978 asodro@tamarindfoods.be Contact: Anna Sodro

sAndwiChes Nordic Lunch AS Tamarind Foods sAndwiCh Fillings (prepared) Sigma Bakeries Ltd sPeCiAlity BreAds Sigma Bakeries Ltd

Product listing BAkery inserts Sigma Bakeries Ltd BreAd Sigma Bakeries Ltd FACtory design Alimentos Daily Fresh FrAnChising Subway orgAniC ProduCts Sigma Bakeries Ltd

SPECIALIST SUPPLIERS TO THE SANDWICH INDUSTRY

New for 2016 - Ready to use bacon rashers & bits. Call for variations & pricing

01708-373663 www.fbifoodgroup.com bradley@fbifoodgroup.co.uk The number one supplier for ready to use meat & poultry

78 February 2016 SANDWICH & FOOD TO GO NEWS

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Classifieds RJL Delivery System Standing Orders, Delivery Notes, Invoicing Costings, Full Analysis and much more

.uk VISIT US AT www.rjlsoftware.co

RJL SOFTWARE

For further information Call 01962 761313 or 07721 592865

Tel: 01603 721804 and www.fda-packaging.com

www.sandwich.org.uk February 2016 79

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Specialist bakers of traditional quality Bread, Morning Goods and Confectionery products.

We are established suppliers to the manufacturing and catering sectors. Bespoke and niche products are our speciality.

Please contact the bakery on 01226 382877, email sales@fostersbakery.co.uk or visit our website at www.bake-it.com for more information.